Salmon mousse with leeks coulis
30
15
4
No
Ingredients
- 454 g (1 pound) of uncooked salmon slice into large cubes
- 2 egg whites
- 250 ml (1 cup) of cream
- 30 ml (2 tablespoons) of lemon juice
- 30 ml (2 tablespoons) of tomatoes paste
- 30 ml (2 tablespoons) of finely chopped shallots
- 180 g (about 1/3 pound) of smoked salmon
For the leeks coulis:
- Brown Les Cultures de chez nous sliced leeks, garlic and parsley into butter for 2 minutes. Add white wine, bring to a boil and reduce until there is 15 ml (1 tablespoon) of liquids.
- Dilute cornstarch in cream and add to leeks. Cook at low heat, and stir frequently unil the sauce thicker. Salt and pepper. Add fresh coriander, if desired.
- Pour everything in the blender and reduce into puree. Heat up.
Preparation
Side-by-side mode
- Heat oven at 375°F (190°C). Butter a mold of 8 inches/4 inches (20 cm/10 cm).
- Set in the blender salmon, egg whites, cream, lemon juice and tomatoes paste then reduce into puree. Pour mixture in a bowl and add shallot. salt and pepper.
- Pour a third of the mousse in the mold and cover with half smoked salmon. Repeat another time the same thing and finish with remaining mousse.
- Oven bake for 12 to 15 minutes or until a knife set at the center gets out clean.
For the leeks coulis:
- Brown Les Cultures de chez nous sliced leeks, garlic and parsley into butter for 2 minutes. Add white wine, bring to a boil and reduce until there is 15 ml (1 tablespoon) of liquids.
- Dilute cornstarch in cream and add to leeks. Cook at low heat, and stir frequently unil the sauce thicker. Salt and pepper. Add fresh coriander, if desired.
- Pour everything in the blender and reduce into puree. Heat up.
