This light mousse complements the salmon really well. You might also try the same recipe using Parma ham instead of the salmon, which is also very good. I know broad beans are a lot of work for what always seems very little, but I think they are worth it.
To make the mousse, cook the beans in boiling salted water for about 1 minute. Refresh in iced water, drain, then remove their skins (this is the time-consuming part). You should now have about 625 g/1 lb 6 oz of beans. Put 175 g/6 oz of the beans to one side and place the remaining beans into a food processor or blender. Blend to a smooth purée, then rub through a sieve.
Immerse the gelatine in cold water and soak until soft, then remove and melt it in the white wine over a low heat. Whisk this into the bean purée so that it is well mixed in. Half whip the cream and stiffly beat the egg white. Fold the cream into the mixture, then fold in the egg white and season to taste.
Line 8 oval moulds,
To make the salad, mix together the shallot, the reserved broad beans and the yoghurt dressing. Pick the leaves of curly endive so that they are quite small, wash well and toss into the dressed broad beans. Season to taste.
Turn the mousses out of their moulds and cut 2 slices from the end of each mousse. Place a mousse towards the edge of each plate and lay the cut slices so that they spread out from the mousse. Make a small pile of the broad bean salad on the opposite side of the plates. Garnish with a sprig of fresh chervil.
© 1989 Ian McAndrew. All rights reserved.