Baked Salmon Mousse Recipe
Ingredients
| Eggs | 4 standard | |
| Salmon | 1 Can (10oz) | |
| Lemon juice | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Evaporated milk | 1 Cup (16 tbs) | |
| 2 tablespoons fine dry bread crumbs | ||
| Cream of shrimp | 1 Can (10oz), frozen (For Poulette Sauce) | |
| 1 soup can milk | ||
| Onion | 1 Teaspoon, grated (For Poulette Sauce) | |
| Egg yolks | 4 , baked (For Poulette Sauce) | |
| Lemon juice | 1 Tablespoon (For Poulette Sauce) | |
Directions
GETTING READY
1. Separate the eggs and in a medium-size bowl place the egg whites.
2. In a small bowl set aside the 4 egg yolks for poulette sauce.
MAKING
3. Prepare the salmon by draining, flaking, removing any bones and skin.
4. In a large bowl combine salmon with 2 egg whites from cup, lemon juice, salt and Worcestershire sauce.
5. With a fork mash and beat such that salmon is shredded completely. Cover; chill 45 minutes.
6. In an ice-cube tray pour evaporated milk and freeze until ice crystals form around edge.
7. Take a chilled medium-size bowl, spoon into it, beat such that stiff and keep cold.
8. In a bowl beat the remaining 2 egg whites such that they form soft peaks.
9. Into the chilled salmon mixture fold whipped evaporated milk and beaten egg whites such that no streaks of white remain.
10. Take a 6-cup melon mold or 6-cup deep baking dish, grease it and sprinkle with bread crumbs.
11. Into the mold spoon the salmon mixture, set in a shallow baking pan and place on oven shelf.
12. Into the pan pour boiling water to a depth of about 1 inch.
13. In a moderate oven at 350° bake for 1 hour such that a knife inserted deep into top comes out clean.
14. Remove mold from water and cool for 5 minutes.
15. Using a knife loosen around edge and invert over a heated serving platter.
16. To prepare poulette sauce in a medium-size saucepan over medium heat, combine soup, milk and onion, stirring constantly such that the soup thaws and mixture is bubbly-hot.
17. In a bowl using a fork beat egg yolks slightly and stir in a generous 1/2 cup of hot soup mixture.
18. Into the mixture in the saucepan quickly stir the egg back.
19. Let it cook, stirring constantly, over low heat such that the sauce thickens slightly.
20. Then stir in lemon juice and season with salt and pepper as per taste.
SERVING
21. Serve Mousse hot with Poulette Sauce and optionally with a garnish of lemon and lime wedges.
TIP
While preparing poulette sauce, you could heat it in a double boiler over hot water.
1. Separate the eggs and in a medium-size bowl place the egg whites.
2. In a small bowl set aside the 4 egg yolks for poulette sauce.
MAKING
3. Prepare the salmon by draining, flaking, removing any bones and skin.
4. In a large bowl combine salmon with 2 egg whites from cup, lemon juice, salt and Worcestershire sauce.
5. With a fork mash and beat such that salmon is shredded completely. Cover; chill 45 minutes.
6. In an ice-cube tray pour evaporated milk and freeze until ice crystals form around edge.
7. Take a chilled medium-size bowl, spoon into it, beat such that stiff and keep cold.
8. In a bowl beat the remaining 2 egg whites such that they form soft peaks.
9. Into the chilled salmon mixture fold whipped evaporated milk and beaten egg whites such that no streaks of white remain.
10. Take a 6-cup melon mold or 6-cup deep baking dish, grease it and sprinkle with bread crumbs.
11. Into the mold spoon the salmon mixture, set in a shallow baking pan and place on oven shelf.
12. Into the pan pour boiling water to a depth of about 1 inch.
13. In a moderate oven at 350° bake for 1 hour such that a knife inserted deep into top comes out clean.
14. Remove mold from water and cool for 5 minutes.
15. Using a knife loosen around edge and invert over a heated serving platter.
16. To prepare poulette sauce in a medium-size saucepan over medium heat, combine soup, milk and onion, stirring constantly such that the soup thaws and mixture is bubbly-hot.
17. In a bowl using a fork beat egg yolks slightly and stir in a generous 1/2 cup of hot soup mixture.
18. Into the mixture in the saucepan quickly stir the egg back.
19. Let it cook, stirring constantly, over low heat such that the sauce thickens slightly.
20. Then stir in lemon juice and season with salt and pepper as per taste.
SERVING
21. Serve Mousse hot with Poulette Sauce and optionally with a garnish of lemon and lime wedges.
TIP
While preparing poulette sauce, you could heat it in a double boiler over hot water.
Chef
