Warm Salmon Mousse In A Phyllo Crown Recipe
Ingredients
2 pounds fresh salmon, skinned and boned
4 egg whites
11/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
Pinch ground red pepper
Salt and white pepper to taste
1 1/2 tablespoons finely chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
1 tablespoon finely chopped flat leaf parsley
2 tablespoons unsalted butter
8 tablespoons (1 stick) unsalted butter, melted
8 phyllo leaves
1 recipe cool and tangy watercress sauce
Directions
Divide the salmon almost in half, reserving the smaller amount.
Cut the larger amount into 3 to 4 pieces, place it in a food processor fitted with a steel chopping blade, and puree until smooth, scraping down the sides as needed.
With the motor running, pour in the egg whites through the feed tube, blending well; then add the heavy cream.
Add the nutmeg, red pepper, salt, pepper, tarragon, and parsley and pulse a few times just to blend.
Remove the blade from the bowl, cover the bowl with plastic wrap, and refrigerate until ready for use.
Cut the remaining portion of salmon into small cubes.
Melt 2 tablespoons of butter in a medium-size skillet just until it foams.
Add the salmon and saute over medium-high heat for 1 minute, stirring often.
Allow it to cool.
Preheat your oven to 375°F and generously butter a bundt pan.
Brush 1 phyllo leaf with melted butter, covering the remaining leaves with a dry towel until ready to use.
Fold the phyllo leaf into quarters lengthwise and drape it inside the buttered bundt pan with the long edge hanging over the outside edge of the pan.
The inner edge should come just to the top edge of the center tube.
Repeat with the remaining 7 leaves.
Fill the pan with half of the salmon mixture.
Arrange the salmon cubes evenly over this and scrape the remaining mixture over the salmon, smoothing the mousse with the back of a spoon or a spatula.
Cover the mousse with the extended phyllo leaves, gently pushing the leaves together at the center.
Brush liberally with melted butter, and transfer the pan to the middle of the preheated oven.
Bake until the top is crisp and golden colored, about 35 to 40 minutes.
Remove the pan from the oven, invert it onto an ovenproof serving dish, lift off the pan, and return the mousse to the oven for 10 minutes for additional crispness.
Remove the mousse from the oven and let it stand for 5 to 7 minutes before slicing.
Garnish with some fresh watercress sprigs, if desired.
Cut it into wedges with a serrated knife, and spoon cool and tangy watercress sauce around each slice.
Cut the larger amount into 3 to 4 pieces, place it in a food processor fitted with a steel chopping blade, and puree until smooth, scraping down the sides as needed.
With the motor running, pour in the egg whites through the feed tube, blending well; then add the heavy cream.
Add the nutmeg, red pepper, salt, pepper, tarragon, and parsley and pulse a few times just to blend.
Remove the blade from the bowl, cover the bowl with plastic wrap, and refrigerate until ready for use.
Cut the remaining portion of salmon into small cubes.
Melt 2 tablespoons of butter in a medium-size skillet just until it foams.
Add the salmon and saute over medium-high heat for 1 minute, stirring often.
Allow it to cool.
Preheat your oven to 375°F and generously butter a bundt pan.
Brush 1 phyllo leaf with melted butter, covering the remaining leaves with a dry towel until ready to use.
Fold the phyllo leaf into quarters lengthwise and drape it inside the buttered bundt pan with the long edge hanging over the outside edge of the pan.
The inner edge should come just to the top edge of the center tube.
Repeat with the remaining 7 leaves.
Fill the pan with half of the salmon mixture.
Arrange the salmon cubes evenly over this and scrape the remaining mixture over the salmon, smoothing the mousse with the back of a spoon or a spatula.
Cover the mousse with the extended phyllo leaves, gently pushing the leaves together at the center.
Brush liberally with melted butter, and transfer the pan to the middle of the preheated oven.
Bake until the top is crisp and golden colored, about 35 to 40 minutes.
Remove the pan from the oven, invert it onto an ovenproof serving dish, lift off the pan, and return the mousse to the oven for 10 minutes for additional crispness.
Remove the mousse from the oven and let it stand for 5 to 7 minutes before slicing.
Garnish with some fresh watercress sprigs, if desired.
Cut it into wedges with a serrated knife, and spoon cool and tangy watercress sauce around each slice.
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