Adrienne made 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 with a beurre blanc sauce or cold with Michael’s Mayonnaise. Of course it is delicious! It makes a lovely luncheon dish with a salad or the perfect starter for a dinner party.
Mousselline de Saumon
This salmon mousse makes a lovely luncheon dish with a salad or the perfect starter for a dinner party.
- 1 pound fresh or smoked salmon (cut into 1” cubes)
- 1 cup +/-heavy whipping cream
- 1 tablespoon egg white
- 2 teaspoon 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 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