Starter Recipes > Smoked Salmon Mousse
carrot, onion, celery, bay leaf, peppercorn
1 tightly packed cup smoked salmon
1 1/2 level teaspoon gelatine (powdered)
2 level tablespoon plain flour
2 level tablespoons butter
2 tablespoons lemon juice
5 tablespoons double cream whipped
salt
freshly ground black pepper
2 egg whites
very finely chopped parsley
(see measure conversions for more information)
- Put vegetables and bay leaf into the milk and bring to the boil.
- Remove from heat and allow to infuse for 10 minutes.
- Chop the salmon very finely (use a blender if necessary).
- Prepare the gelatine according to packet instructions.
- Strain the vegetables from the milk.
- Make a white sauce from the butter, flour and strained milk.
- Allow to cool a little and stir in the gelatine.
- Mix the salmon with the gelatine and milk mixture.
- Fold in the whipped cream.
- Add the lemon juice.
- Season and taste.
- Whip egg whites until stiff and fold in.
- Add some very finely chopped parsley.
- Put into mould(s) and allow to set.
- Serve with sliced avocado, watercress and cucumber slices.
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Comment Script
How to make smoked salmon mousse:
A good way of using up odds and ends of smoked salmon or indeed when smoked salmon is on special offer in the shops.
Ingredients
1/2 pint milkcarrot, onion, celery, bay leaf, peppercorn
1 tightly packed cup smoked salmon
1 1/2 level teaspoon gelatine (powdered)
2 level tablespoon plain flour
2 level tablespoons butter
2 tablespoons lemon juice
5 tablespoons double cream whipped
salt
freshly ground black pepper
2 egg whites
very finely chopped parsley
(see measure conversions for more information)
Method
- Put the milk into a saucepan.- Put vegetables and bay leaf into the milk and bring to the boil.
- Remove from heat and allow to infuse for 10 minutes.
- Chop the salmon very finely (use a blender if necessary).
- Prepare the gelatine according to packet instructions.
- Strain the vegetables from the milk.
- Make a white sauce from the butter, flour and strained milk.
- Allow to cool a little and stir in the gelatine.
- Mix the salmon with the gelatine and milk mixture.
- Fold in the whipped cream.
- Add the lemon juice.
- Season and taste.
- Whip egg whites until stiff and fold in.
- Add some very finely chopped parsley.
- Put into mould(s) and allow to set.
- Serve with sliced avocado, watercress and cucumber slices.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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