Smoked Salmon Filled with a Mousse of Broad Beans

Name: Smoked Salmon Filled with a Mousse of Broad Beans
Ingredients: 1.25 kg/2½ lb shelled broad beans; 275 g/10 oz smoked salmon, thinly sliced; 1 egg white; 85 ml/3 fl oz double cream; 1 tbsp dry white wine; 3 leaves gelatine; 3 tbsp yoghurt vinaigrette; 1 shallot, finely chopped; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 8 sprigs fresh chervil; ¼ head curly endive

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

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.

Ingredients

275 g/10 oz smoked salmon, thinly sliced

Fish course
Pescatarian

Method

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.