Mousseline de Saumon

Mousseline de Saumon

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 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.

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 and leave the mousse in the molds then reheat in the Bain Marie.

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Mousselline de Saumon
 This salmon mousse makes a lovely luncheon dish with a salad or the perfect starter for a dinner party.
mousseline_de_saumon
Prep Time 40 minutes
Servings
appetizer servings
Ingredients
Prep Time 40 minutes
Servings
appetizer servings
Ingredients
mousseline_de_saumon
Instructions
  1. 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.
  2. Place the molds in a Bain Marie - a deep oven proof pan that will hold all the molds - then fill halfway 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
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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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