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Salmon And Whitefish Mousse Recipe
|Salmon fillet||1 1⁄2 Pound, skinned|
|Whitefish fillet||3⁄4 Pound, skinned|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Potato flour/Cornstarch||1 1⁄2 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Ground white pepper||1⁄4 Teaspoon|
|Sour cream||1 Cup (16 tbs)|
|Whitefish caviar/Red salmon caviar||1⁄4 Cup (4 tbs)|
Calories 634 Calories from Fat 391
% Daily Value*
Total Fat 44 g67.2%
Saturated Fat 23.9 g119.7%
Trans Fat 0 g
Cholesterol 395.3 mg
Sodium 1038.6 mg43.3%
Total Carbohydrates 10 g3.5%
Dietary Fiber 0.3 g1.2%
Sugars 6.4 g
Protein 41 g81.1%
Vitamin A 12% Vitamin C 5.2%
Calcium 18% Iron 15.6%
*Based on a 2000 Calorie diet
Marinate in refrigerator for 2 to 24 hours.
Put fish through meat grinder fitted with fine disk 3 times or puree in food processor.
Return to steel bowl.
Chill for 1 hour longer.
Preheat oven to 400 degrees.
Butter 2-quart loaf pan or terrine.
Beat fish in large mixer bowl at high speed until smooth.
Add eggs, egg whites, potato flour, cream, salt and white pepper; beat until light and fluffy.
Spoon into prepared loaf pan.
Cover with waxed paper and foil; place in large baking pan.
Fill baking pan with water halfway up side of loaf pan.
Bake for 1 1/2 hours or until mousse is set and fish is cooked through.
To make the caviar sauce: Combine sour cream and lemon juice in bowl; mix well.
Fold in caviar.
To serve the mousse: Unmold mousse onto serving plate.
Garnish with dill sprigs.
Serve hot or chilled with caviar sauce.