Salmon mousse

June 18, 2008 (Last Updated: January 11, 2019)
Salmon mousse recipe

Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture.

To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. 

Salmon mousse

Serves: 4
Cooking Time: 1 hr 10 mins

Ingredients

  • 200ml milk
  • 2 cloves
  • 2 garlic cloves, finely chopped
  • 1 onion, halved
  • salt and freshly ground black pepper, to taste
  • 50ml butter
  • 50ml cake flour
  • 100ml fresh cream
  • 10ml ground nutmeg
  • 1 onion, finely grated
  • 500g salmon, cooked and finely flaked
  • 4 egg yolks, lightly beaten
  • 300ml fresh cream
  • salt and freshly ground black pepper, to taste
  • 50ml fresh flat-leaf parsley, finely chopped
  • 1 cucumber, cut into ribbons
  • 1 tomato, sliced and the skin used to make a rose

Instructions

1

Preheat the oven to 180°C and grease a mould or 4 ramekins.

2

To make the béchamel sauce, heat the milk, cloves, garlic and onion, and season to taste. Bring to the boil and cover. Simmer for 20 minutes, then strain.

3

Melt the butter in a pot and stir in the flour to make a roux. Stir gently for about a minute.

4

In a slow stream pour the hot milk into the roux and vigorously whisk to a smooth sauce. Cook over a low heat for about 2 minutes.

5

Mix the onion and salmon in a bowl.

6

Stir the egg yolks into the cream, then stir the egg mixture into the sauce and season. Mix the egg mixture with the salmon mixture.

7

Fill the mould or ramekins with the mixture and cover with foil. Place in a baking dish and pour enough water to come halfway up the sides. Cook until the mixture is firm to the touch, about 40 minutes.

8

Leave to cool completely before turning out on a plate. Sprinkle with the parsley and serve with the cucumber ribbons and tomato rose.

Notes

To drink: Salmon loves bubbles – Graham Beck Blanc de Blanc is always a great buy.

 

 

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