Salmon Mousse
- Total Time
- About 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1pound skinless boneless salmon fillet, cut into one-inch pieces
- ⅛teaspoon freshly ground nutmeg
- 1dash cayenne pepper
- Salt and freshly ground white pepper to taste
- 1egg
- 1½cups heavy cream
- 1tablespoon butter
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
387 calories; 34 grams fat; 17 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 18 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
- Step 2
With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
- Step 3
Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).
Private Notes
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Cooking Notes
Zeus G
What is a steam pot? What about a glass loaf pan, tightly covered with foil and baked in the oven in a water bath?
Randy
What you describe is a "Bain Marie" in which one cooks containers filled with mousse or custard. A "steam pot" is the container holding the mixture to be cooked. A steam pot can be ceramic, glass or metal (copper lined with tin or solid tin) with a tightly-fitting lid to prevent water or steam entering. Covering ramekins with plastic wrap (2 or 3 layers is best) works well. Test doneness by lifting a ramekin with tongs and shaking gently: at 140 degrees it won't jiggle.
Kiki
A steam pot is a large basin or roasting pan with water that you boil. I use ramekins or small bowls that the mousse can slide out of easily. Cover ramekins with plastic wrap to seal and place them into the water carefully. The trick is figuring out internal temp. I want to try this recipe with a Sous vide cooker to get internal temp perfect for the best consistency. I remember my french chef father making this dish with a tarragon cream sauce that was divine.
Randy
What you describe is a "Bain Marie" in which one cooks containers filled with mousse or custard. A "steam pot" is the container holding the mixture to be cooked. A steam pot can be ceramic, glass or metal (copper lined with tin or solid tin) with a tightly-fitting lid to prevent water or steam entering. Covering ramekins with plastic wrap (2 or 3 layers is best) works well. Test doneness by lifting a ramekin with tongs and shaking gently: at 140 degrees it won't jiggle.
Tony
Next time use two egg whites, w/o the yolks.
Zeus G
What is a steam pot? What about a glass loaf pan, tightly covered with foil and baked in the oven in a water bath?
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