Salmon Mousse Recipe
Salmon Mousse Recipe with Salmon, White Wine, Parsley, Bay Leaf, Milk, Butter, Flour, Double Cream & Cucumber.
INGREDIENTS
1 lb (450g) Fresh Salmon
For the Fish Stock:
1 pint (550ml) Water
1/4 pint (150ml) White Wine
2 Parsley Stalks
1 Bay Leaf
For the Sauce:
1/2 pint (300ml) Milk - infused with a Slice of Onion, Peppercorns & 1 Bay Leaf
3 oz (75g) Butter
1 oz (25g) Plain Flour
2 tablespoons Double Cream
Cucumber to garnish
METHOD
Cook the Salmon in the Fish Stock for 20 minutes. Do not let it cook too fast and allow it to cool in the stock.
Meanwhile, make up the sauce. Melt 1 oz (25g) of the Butter and add the Flour. Strain the Milk, which has been infused. Simmer until the sauce is thick and allow to cool.
Skin the cold Salmon, removing all the bones, then work the Salmon thoroughly into the sauce. Mix in the remaining Butter and the Cream. Spoon into a greased fish mould or souffle dish. Garnish with Cucumber. Serves 8.
Based on the Salmon Mousse recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).