Mousseline de Saumon

Adrienne made these lovely menu cards by hand for 
many of her dinner parties in the late Sixties and Seventies.  As I looked through them I noticed there was a dish that appeared regularly but which Adrienne and I had never made together: Mousseline de Saumon.

After a bit of digging through her files I came upon her hand-written recipe.  It is as simple as can be – which is why it appeared on so many menus – and can be made ahead of time, served either hot or cold.  Of course it is delicious!  It makes a lovely luncheon dish with a salad or the perfect starter for a dinner party.mousseline_de_saumon

Here is the link to the recipe: Mousseline de Saumon

OR

Adrienne’s Mousseline de Saumon

Salmon Mousse

Serves 6 as appetizer/4 as a main

Prep/Cook time: 40 mins.

1 lb. fresh or smoked salmon, cut into 1” cubes

1 cup +/-  chilled heavy whipping cream

1 Tbsp. egg white

2 tsp. chopped tarragon

Salt & Pepper

Pre-heat oven 350 F

Put the salmon in food processor and whiz into a paste.  Add salt and pepper.  With the motor running begin adding the cream until you have the consistency of a light paté spread.  Add the egg white and tarragon; whiz to combine then spoon into individual buttered molds.

Place the molds in a Bain Marie – a deep oven proof pan that will hold all the molds – then fill half way up the sides of the molds with hot water.  Place the Bain Marie in the oven and cook for 10 minutes.

 Remove the mousse from the molds and serve with a Beurre Blanc sauce.  Voilà!

You can make ahead and refrigerate the mousse before cooking in the Bain Marie; or cook in the Bain Marie and serve cold later or the next day with Michael’s Mayonnaise; or cook the same day in advance and leave the mousse in the molds then reheat in the Bain Marie.

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