What a Salmon Mousseline!

by zesty on December 29, 2009 · 1 comment

I cannot believe that it is Tuesday already.  Back to the grind as Christmas is now over.  Oh well – we must move on.  Yesterday was a huge shopping day for the house, we picked up some new bedding, some regular supplies, a new microwave and well some clothes…. but that is normal.

Remember a few weeks back when I posted about a huge food night at the zesty in laws?  Well I never posted one of the menu items as of yet because I couldn’t find any good pictures.  Well the good news is I found them and I think you may like it.



  • 1 lb Salmon fillets, no bones
  • 2 egg whites
  • 6 Tbsp. unsalted butter
  • 2 Tsp. Salt
  • 1-1/2 Tbsp. fresh ground pepper
  • 2-3 Cups heavy cream, 36-38%, well chilled
  • 8 Scallops, firm “feet” removed and reserved.
  • 3-4 Peices dill with fronds removed, stems reserved.


  • 2 Tbsp. minced onion
  • Reserved scallop feet
  • Dill stems
  • 1 Cup white wine
  • 1 Cup water
  • 1/2 Cup heavy cream


  1. Using a food processor, puree the egg whites and the salmon until smooth, use as is or pass through fine sieve to smooth even further. Then chill for at least 2 hours.
  2. salmon1



  3. Whip butter salt and all the pepper until smooth, then add the fish puree and blend until well mixed.
  4. Slowly add the cream, in a steady stream to allow full incorporation.
  5. Layer 1/2 of the mix in a 4×11 inch loaf pan tamp to settle any air bubbles. Next place scallops and dill in the center of the mixture and cover with the remaining mix and tamp the mixture once again.
  6. Cover with buttered parchment and back in a water bath for 90 minutes in an oven preheated to 275 F. Water bath should be about 3/4 up the sides of the loaf pan.
  7. Cool for 2-3 hours or overnight. Remove from mold and serve with sauce.
  8. Saute onions until soft and not browned and add scallops and dill stems. Cook for 30 sec over low heat and add water and wine and reduce until little 1/4 cup remaining and add cream.
  9. salmon1

  10. Bring to a boil to thicken and then strain.
  11. Serve slice mousseline  with sauce over, or under the slice.
  12. salmon1

  13. ENJOY!

Zesty Tip: The same mix of fish can be poached in water for a quenelle and sauced then serve warm.

Well I better get going and get ready for work.  I will talk to you tomorrow for sure.  Any big plans for the new year?

Take care


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