Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Salmon Mousse.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Salmon Mousse.

    Post  Admin on Wed Sep 19, 2012 8:17 pm

    serves 4 - 6
    200 g (7 oz) can pink or red salmon, drained, with juice reserved
    225-250 ml (8 - 9 fl oz) milk
    25 g (1 oz) margarine or butter
    25 g (1 oz) plain flour
    2 eggs, separated
    1 rounded tablespoon (1 sachet) powdered gelatine
    2 tablespoons lemon juice
    2 tablespoons water
    2 tablespoons tomato ketchup
    150 ml (1/4 pint) single cream
    salt and freshly ground black pepper
    sprigs of dill
    cucumber slices, to garnish

    1. Strain the juice from the salmon into a measuring jug and make up to-300 ml (1/2 pint) with milk.

    2. Melt the margarine in a small saucepan, sprinkle in the flour and stir over low heat for 1 - 2 minutes
    until straw-coloured. Remove from the heat and gradually stir in the milk mixture. Return to the heat and simmer, stirring, until thick and smooth.

    3. Remove from the heat and stir in the egg yolks.

    4. Mash the fish roughly with a fork, discarding all skin and bones. Stir into the sauce, then work the mixture in a blender for a few seconds until smooth. Pour into a clean bowl and set aside to cool.

    5. Sprinkle the gelatine over the lemon juice and water in a small heatproof bowl. Leave to soak for 5 minutes until spongy then stand the bowl in a pan of gently simmering water for 1 - 2 minutes, stirring occasionally, until the gelatine has dissolved.

    6. Remove from the heat, leave to cool slightly, then stir into the salmon mixture with the tomato ketchup and cream. Season to taste with salt and pepper. Cover and refrigerate for 2 - 3 hours, or until on the point of setting.

    7. In a clean, dry bowl, whisk the
    egg whites until standing in stiff peaks, then fold into salmon mixture with a large metal spoon.

    8. Line base of an oiled 850 ml (1 1/2 pint) ring mould with dill sprigs. Spoon salmon mixture carefully on top. Refrigerate overnight.

    9. Dip base of mould in hot water for

    10. seconds, then turn mousse out on to a serving plate. Serve chilled, garnished with cucumber.

      Similar topics


      Current date/time is Sat Feb 16, 2019 11:12 am