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6
Medium
By Ian McAndrew
Published 1989
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.
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