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Salmon And Whitefish Mousse

Foreign.Taste's picture
Ingredients
  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
  Eggs 3
  Egg whites 2
  Potato flour/Cornstarch 1 1⁄2 Tablespoon
  Whipping cream 2 Cup (32 tbs)
  Salt 2 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Sour cream 1 Cup (16 tbs)
  Whitefish caviar/Red salmon caviar 1⁄4 Cup (4 tbs)
  Dill sprig 1
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Salmon
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
6

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