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.
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
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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