MY BIG JOB TODAY is to convince you to make Mousseline of Salmon, a dish that’s equally good hot or cold. It’s also deliciously-light, gorgeously-flavored, and attractive enough to present at a lunch or dinner party. You’ll find my recipe is not only fail-proof, but fast and easy, too. Just make this thing, okay?
Note: While either salmon or trout can be used for this recipe, the 5 scallops are not optional. Scallops are essential to the soft but firm texture of the mousse.
Mousseline of Salmon (or Trout)
Ingredients for 6-8 servings
5 large sea (not “bay”) scallops — about 0.38 lb.
1 1/2 lbs salmon or trout, skinned and boned
1 cup heavy cream blended with 1 cup sour cream
2 cups fresh white bread crumbs (I used gluten-free Tapioca bread)
1/4 cup freshly squeezed lemon juice
Seasonings: 1/2 tsp each salt and nutmeg; 5 grinds of black pepper
Special equipment: a food processor outfitted with the metal blade; a 5-cup ring mold
1. Preheat oven to 350F. Roughly chop salmon and scallops with a knife. Drop the cut-up pieces in the bowl of the food processor, and process them for 15 seconds. Then add the remaining ingredients, and process for another 15-30 seconds, or until the puree is smooth. It should just hold its shape when scooped with a spoon.
3. Cover the mousse with a round of buttered or vegetable-sprayed waxed paper, then place a lid of some sort over the mousse. Then set the mold in a roasting pan or Dutch oven. I used a Dutch oven for the mousse pictured here.
4. Pour enough simmering water into the pan or Dutch oven to reach half-way up the sides of the ring mold. Then bake on the lower-third rack of the preheated 350F oven for exactly one hour. Let settle for 10 minutes before unmolding.
6. Decide what you want to place in the empty center of the molded mousse. Lettuce greens? Steamed broccoli florets? I filled mine with a mixture of white and wild rice and shredded veggies (which I bought frozen, in a bag). Then I made my 3-minute hollandaise, and poured that around the base of the mousse.
Oh. Be sure to serve this mousse with an ice-cold Sauvignon blanc. Get a good one. You’re worth it.
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