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Salmon Mousseline
Serves 2-4
Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Ingredients
500g/1lb 2oz medium sized fillet salmon75g/3oz double creampinch cayenne pepperpinch sea salt1 tbsp fresh dill, finely chopped
Method
1. Skin the fillet, if not already skinned, and remove any brown flesh leaving the fillet pink and free from discoloured matter.2. Place the fillet in a food processor and blitz for approximately 30 seconds until finely blended. Add a pinch of salt and 1 tbsp double cream to help blending.3. Pass the blended salmon through a sieve and onto a sheet of clingfilm to remove the veins etc. discard the remains left in the sieve.4. Place the puréed salmon into a bowl and gradually mix in the double cream. Do this until the mousseline is a fairly thick creamy consistency and will pipe and hold its shape.5. Add the dill, cayenne pepper, salt and pepper to taste.6. At this stage place a small amount of mousseline wrapped tightly in clingfilm and lightly poach to cook through. Taste for seasoning and add extra to mousseline if required.7. Chill mousseline until required.
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