Mousseline de Saumon or Salmon Mousse

Mousseline de Saumon or Salmon Mousse

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

Menu Card Mouseline de Saumon
Adrienne’s handmade menu for a dinner party

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.

This is an incredibly versatile salmon dish which you can make a few hours ahead, 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 a few hours ahead and leave the mousse in the molds, then reheat in the Bain Marie and serve with a Beurre Blanc Sauce.  Any way you make it your guests will be impressed!

Mousseline de Saumon

January 2, 2016
: 4-6 servings
: 20 min
: 10 min
: 30 min
: Easy

A easy and elegant first course or main course served with a light beurre blanc sauce and a salad.


  • 1 lb. fresh or smoked salmon, cut into 1” cubes
  • 1 +/- cup heavy whipping cream
  • 1 tbsp. egg white
  • 2 tsp. chopped tarragon
  • Salt & Pepper
  • Step 1 Pre-heat oven 350 F
  • Step 2 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
  • Step 3 whiz to combine then spoon into individual buttered molds.
  • Step 4 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.
  • Step 5 Remove the mousse from the molds and serve with a beurre blanc sauce. Voilà!


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