Salmon Mousse
Updated January 25, 2016
- Total Time
- 20 minutes, plus overnight refrigeration
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Ingredients
1 cup milk
3 tablespoons unsalted butter, plus 1 ¼ sticks butter (6 ounces)
3 tablespoons flour
Salt to taste
Freshly ground white pepper to taste
Small pinch cayenne to taste
Approximately 1 pound cooked salmon (see accompanying recipe, but use half the amounts of the ingredients listed in it)
2 tablespoons heavy cream
3 tablespoons Cognac
30 small round ripe tomatoes (see note)
1 small jar of red salmon roe
Nutritional analysis per serving
15 grams carbs; 109 milligrams cholesterol; 266 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 4 grams fiber; 819 milligrams sodium; 14 grams protein; 8 grams sugar
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.
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Preparation
- Step 1
Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
- Step 2
Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
- Step 3
Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
- Step 4
Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube - 2 to 3 hours, or overnight.
- Step 5
While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.
Cherry tomatoes are a good choice for this dish, or small salad tomatoes, but ripeness is all - in terms of both presentation and taste. In larger tomatoes, the mousse makes a nice first course at a dinner party, garnished with sorrel sauce (see recipe).
Private Notes