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.
2. Coat the ring mold with vegetable spray; scoop the puree into the mold. Bang the mold down a few times to remove air pockets.
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.
5. Here’s the fun part. Remove the wax paper, then set a serving platter — a cake-stand works well — on top of the mold.
Invert the two, and then lift off the ring mold.
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.
As you can see, after a few slices were removed from the mousse, the rice mixture spilled out. How cool is that?
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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Related Posts:
Chocolate Mousse
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English Muffins
Deb says
Thanks for this recipe. My mother used to make salmon mousse in a salmon shaped mold. She only made it on special occasions because, she said, it was lots of work. But now I think I know why. She didn’t have a food processor! How much more difficult it would be to get the right texture without one! I will make this “easier” version in her memory on Mother’s Day (especially if I can find the mold!).
Question – could you provide an approximate weight for the sea scallops? They do vary greatly in size.
Thanks again.
Nora says
Mmm..looks yummy! Now the tapioca bread intrigues me…..i eat gluten-free. Is this a store-bought bread or do you have a recipe?
Kevin Lee Jacobs says
Deb – You are right — this mousse would be very time consuming to make without a FP!
I’ve added to the ingredients list above the weight of the scallops, based on the five I bought: 0.38 of a pound.
Nora – The gluten-free tapioca bread was store-bought. If you have GF bagels or rolls (white-type) around, you could use these for the bread crumbs, too. And incidentally, the reason I used gluten-free bread was because my partner is gluten-intolerant, and I wanted him to be able to enjoy this majestic mousse, too!
Cary Bradley says
Kevin this looks fabulous! How do you come up with such spectacular and unique ideas? This looks like so much fun too! Thank you for sharing!!!
Shirley says
Once again you have given me food for thought! You not only refreshed my knowledge of rose growing (and added some other helpful hints), you solved my dinner problem. Thanks for all your varied and wonderful wisdom,Kevin
Kevin Lee Jacobs says
Cary – I’ve seen so many complicated versions of this dish, that I decided to create my own. Took much experimentation, but I think I nailed it!
Shirley – If you make it, I hope you’ll let me know how it turns out for you.
Prairiecactus says
You had me at salmon…but gluten free sealed it…our daughter has Celiac’s and we love finding new dishes to make and share with her…thanks Kevin!
The plate you used to serve the salmon mousse on is lovely. If you don’t mind sharing, what is the pattern and which company produced it?
KD.Mohammad says
Sounds great and instructions are a no brainer. Love it can’t wait to prepare it. Thanks
P.S. Please add me for news letter. I couldn’t get it to send 🙂
Brenda Johnson says
Your description of this is right on point! This mousse is creamy and light… full of fabulous flavor…. the rice salad you served it with was perfect t! The lemon in the hollandaise pulled it all together and made such a delicious lunch! (and your timing was perfect- I was starving!) Ideal for a lunch or brunch- or supper on a hot night! I agree with your pairing with Sauvignon Blanc and recommend my current favorite from new Zealand- Cupcake! Thanks once again for a winner Kevin!
Kevin Lee Jacobs says
Prairiecactus – The plate is Royal Albert (a division of Royal Doulton), and the pattern is “Moonlight Rose.” I bought an entire set of this china during one of my visits to London. It’s probably available in the U.S., too.
KD.Mohammad – Glad you like the recipe. I’ll manually add you to the newsletter. The sign-up form acts strangely when more than 50 people subscribe in a 24 hour period.
Brenda – Glad you enjoyed the mousse. And I’ll have to try — on your recommendation — the “Cupcake” Sauvignon blanc!
Sylvia Neal says
I love everything about your website. It’s like having a friend who is talented
and full of knowledge that I like, and can use 🙂
Melinda says
Will a bundt cahe pan work??.
Kevin Lee Jacobs says
Hi Melinda – If your Bundt pan is 5-cup-capacity, then yes, it will work. If it holds more than 5 cups you might have trouble unmolding the mousse.
Barb says
I want to use this in an amuse bouche for my culinary school project. I’ve done the recipe conversion to make just 1 cup. So I won’t be using a bundt pan – I have a vessel that will hold it and the mousseline will be one inch high when cooking. I’m going to cut rounds and top with whipped cream cheese with tarragon. So cooking time for this? I was thinking 30 minutes or do you recommend a different length of cooking time?