Salmon Mousse with Girolles in Creamy Madeira Sauce

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Although this is quite a long and complicated dish to prepare, the reward of seeing the faces of your guests when they cut into the mousse and out flows the creamy girolle filling must be worth it.

Ingredients

Mousse

  • 275 g/10 oz fillet of salmon
  • ½ tsp salt

Method

Preheat the oven to 230°C/450°F/Gas Mark 8.

To make the mousse, skin and bone the salmon, cut it into small pieces and then blend in a food processor or blender with the salt until smooth. Add the egg white and blend for a few seconds more until it is well mixe