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Salmon Mousse

Salmon Mousse(english recipe image
This classic British salmon mousse is a sophisticated starter that balances rich, creamy textures with bright citrus and nutty sherry flavors. Poached salmon is pounded into a silky paste, then folded with whipped double cream, softened butter, and a touch of gelatin for a light, airy finish. It&# 226;€™s perfect for holiday parties, dinner parties, or when you want to serve something impressive yet simple. Serve chilled with crisp crackers or cucumber slices for a refreshing contrast.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 991.1
Dietary: Gluten-free
Description
This classic British salmon mousse is a sophisticated starter that balances rich, creamy textures with bright citrus and nutty sherry flavors. Poached salmon is pounded into a silky paste, then folded with whipped double cream, softened butter, and a touch of gelatin for a light, airy finish. It&# 226;€™s perfect for holiday parties, dinner parties, or when you want to serve something impressive yet simple. Serve chilled with crisp crackers or cucumber slices for a refreshing contrast.
Ingredients
  • 1 Ib Fresh salmon
  • 1 Bouquet garni
  • 1/2 pint Double cream
  • 2 ounce Butter
  • 4 fl Dry sherry
  • 2 tablespoon Lemon juice
Directions
  1. 1
    Sprinkle gelatin with 6 tablespoons of reserved poaching liquid to soften.
  2. 2
    Preheat oven to 350°F (180°C).
  3. 3
    Lightly oil a 1 lb loaf tin or salmon mold.
  4. 4
    Place salmon and bouquet garni in an ovenproof dish, cover with water, and seal with foil.
  5. 5
    Bake for 30 minutes until salmon is just cooked through.
  6. 6
    Let salmon cool in the liquid, then remove skin and bones, reserving the poaching liquid.
  7. 7
    Pound or process the salmon until completely smooth.
  8. 8
    Lightly whip the double cream until soft peaks form.
  9. 9
    Fold the whipped cream into the salmon paste.
  10. 10
    Stir in softened butter, dry sherry, and lemon juice. Season with salt and pepper.
  11. 11
    Dissolve the softened gelatin over a pan of hot water, then cool slightly.
  12. 12
    Beat the gelatin mixture into the salmon mousse.
  13. 13
    Spoon the mousse into the prepared tin or mold.
  14. 14
    Refrigerate for at least 4 hours or overnight until set.
  15. 15
    Unmold onto a serving plate and serve chilled.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 991.1kcal
% Daily Value *
Total Fat 69.0g107%
Saturated Fat 40.1g201%
Cholesterol 187.2mg63%
Sodium 964.7mg41%
Total Carbohydrate 77.9g26%
Dietary Fiber 7.0g29%
Sugars 2.2g
Protein 18.5g37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the salmon is fully cooled before pounding to maintain the mousse’s texture.

For a firmer set, use slightly more gelatin if serving at room temperature.

Garnish with fresh dill, chives, or lemon zest before serving for added freshness.

Store covered in the refrigerator for up to 2 days. Do not freeze after mixing with cream.

If you don’t have a salmon mold, a loaf tin works well. Run a knife around the edges before unmolding.

Keywords: salmon, mousse, appetizer, british, sherry, lemon, cream, poached, party, elegant, starter, chilled, canape, fish, herbs, gelatin, butter, recipe, easy, classic
Read it online: https://www.chefs-mate.com/recipe/salmon-mousseenglish/