Mousse de Saumon à L’Aneth

Name: Mousse de Saumon à L’Aneth (Hot Salmon and Dill Mousse)
Yield: Serves 4
Cuisine: French
Ingredients: 6 peppercorns; 3 tablespoons herb vinegar, flavored with dill or chervil; a blade or large pinch of ground mace; ½ bay leaf; 6–8 tablespoons butter, softened; 2 egg yolks; a few sprigs of dill; ½ cup heavy cream, chilled; 1 egg chilled; salt, freshly ground pepper; salt, freshly ground pepper; ¼ teaspoon chopped dill or chervil; ¼ teaspoon chopped dill or chervil; 3 tablespoons herb vinegar, flavored with dill or chervil; 1 tablespoon butter; 7 ounces fresh salmon, skinned, boned and chilled

Hot Salmon and Dill Mousse

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

A tail-piece of salmon, usually less expensive than a piece cut from the center of the fish, is fine for making these delicately flavored little mousses, which are served hot with hollandaise sauce.

Ingredients

7 ounces fresh salmon, skinned, boned and chilled
1 egg chilled
½ cup

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Cut the salmon into pieces and place in the bowl of a food processor with the egg and cream. Process for about 3 minutes until the mixture is a thick puree. Season with salt and pepper and stir in the dill or chervil.

Divide the mixture between four well-buttered custard cups or small ramekin dishes and smooth level. Cook in a bain-marie in a 350° oven for 15–20 minutes until set.