Salmon and Lobster Mousse

Name: Salmon and Lobster Mousse
Yield: Serves 8
Ingredients: 350 g/12 oz salmon, poached; salt; 11 g/scant ½ oz leaf gelatine (about 6 sheets), soaked; 11 g/scant ½ oz leaf gelatine (about 6 sheets), soaked; 2 tablespoons dry sherry; lemon juice; freshly ground black pepper; 100 g/4 oz cooked lobster; 150 ml/¼ pint fish stock; 150 ml/¼ pint egg white (approximately 4 large egg whites); 450 ml/¾ pint double cream

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

The lobster and the salmon together make a luxurious mousse, the kind of thing that might be served as the centrepiece of a lazy midsummer lunch. The recipe can also be adapted to make a feather-light smoked salmon mousse. Leave out the lobster and the sherry and substitute smoked salmon trimmings for the fresh salmon.

Ingredients

150 ml/¼ pint fish stock
11 g/scant

Main course
Lunch
Summer

Method

Warm the stock without boiling and add the softened leaf gelatine. Stir until it has completely dissolved. Leave the stock to cool until tepid and the consistency of egg white.

Place the salmon in the bowl of a processor, season well with salt and pepper, and pour in the stock. Whizz until smooth. Alternatively, process in several batches in a blender. Dice the lobster and sprinkle with