Salmon And Whitefish Mousse
|Salmon fillet||1 1⁄2 Pound, skinned|
|Whitefish fillet||3⁄4 Pound, skinned|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Potato flour/Cornstarch||1 1⁄2 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Whitefish caviar/Red salmon caviar||1⁄4 Cup (4 tbs)|
To make the mousse: Combine fish with wine and lemon juice in stainless steel bowl.
Marinate in refrigerator for 2 to 24 hours.
Put fish through meat grinder fitted with fine disk 3 times or puree in food processor.
Return to steel bowl.
Chill for 1 hour longer.
Preheat oven to 400 degrees.
Butter 2-quart loaf pan or terrine.
Beat fish in large mixer bowl at high speed until smooth.
Add eggs, egg whites, potato flour, cream, salt and white pepper; beat until light and fluffy.
Spoon into prepared loaf pan.
Cover with waxed paper and foil; place in large baking pan.
Fill baking pan with water halfway up side of loaf pan.
Bake for 1 1/2 hours or until mousse is set and fish is cooked through.
To make the caviar sauce: Combine sour cream and lemon juice in bowl; mix well.
Fold in caviar.
To serve the mousse: Unmold mousse onto serving plate.
Garnish with dill sprigs.
Serve hot or chilled with caviar sauce.