Salmon Mousse And Quick Fresh Tomato Sauce
Description
This elegant Salmon Mousse features a velvety, airy texture achieved by blending cold salmon with cream and egg yolks, then gently poaching it in a water bath. The rich, delicate flavor of the mousse is perfectly balanced by a bright, quick fresh tomato sauce made with plum tomatoes, shallots, and herbs. It is a sophisticated yet simple dish that feels special enough for dinner parties but is approachable for weeknight cooking. The contrast between the smooth, savory mousse and the acidic, fresh tomato puree creates a harmonious bite. Serve this dish as a light main course or an impressive appetizer.Ingredients
Directions
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Preheat the oven to 400°F (204°C).
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Place the cold, cubed salmon fillets into the container of a food processor.
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Add salt, pepper, nutmeg, and Tabasco sauce.
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Add the eggs and blend for 10 seconds.
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Combine the half-and-half and sour cream in a small bowl.
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Add the cream mixture to the food processor and continue blending for about 30 seconds until the mixture has a fine, smooth texture.
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Grease the inside of four 1 1/2-cup souffle dishes with the soft butter.
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Spoon an equal portion of the salmon mixture into each souffle dish.
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Smooth over the tops and cover loosely with aluminum foil.
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Place the dishes in a high-sided metal pan and pour hot water halfway up the sides of the dishes.
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Place the pan on top of the stove and bring the water to a boil.
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Transfer the pan to the bottom of the oven and bake for 20 minutes.
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Determine the doneness by inserting a thermometer into the mousse; if it registers 140°F, or if the end comes out clean, the mousse is done.
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Meanwhile, make the sauce: Melt 2 tbsp butter in a saucepan over medium heat.
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Add the shallots and cook, stirring, until wilted; do not brown.
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Stir in the tomatoes, tomato paste, broth, 1 thyme sprig, bay leaf, salt, and pepper.
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Cook, stirring occasionally, for about 10 minutes until tomatoes are soft.
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Discard the thyme sprig and bay leaf from the sauce.
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Put the tomato mixture in a food mill or food processor and blend to a fine puree.
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Return the sauce to the pan and warm through.
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Unmold the mousse onto warm plates and serve with the hot tomato sauce, placing a fresh thyme sprig over the center of each for garnish.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 187.3kcal
- % Daily Value *
- Total Fat 4.1g7%
- Saturated Fat 1.1g6%
- Cholesterol 96.5mg33%
- Sodium 84.0mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 35.2g71%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
