Salmon Soufflé Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pounds fresh salmon
  • 4 tablespoons cognac
  • 2 egg whites
  • 1 teaspoon onion juice
  • 3 tablespoons lemon juice
  • salt and freshly ground black pepper
  • cayenne pepper
  • ¾ pint double cream
  • 4 egg whites
  • butter
  • prawn and lobster sauce


Remove bones and skin from salmon; dice and marinate in cognac for 2 hours.

Place 2 egg whites in blender; then add diced salmon, the marinade, onion juice and lemon juice, season to taste with salt, freshly ground black pepper and cayenne pepper, and blend at low speed until fish and eggs form a smooth paste. Turn to high speed and blend until very smooth.

Put purée in a bowl surrounded with cracked ice; cool. Whip cream until thick and whisk into fish purée. Beat whites of 4 eggs very stiff but not dry, and gently fold into mixture; correct seasoning; remove bowl from ice and pour mixture into a buttered soufflé dish. Stand in a pan of hot but not boiling water and bake in a slow oven (350°F-M3) until firm enough to turn out - 45 to 60 minutes. Turn out on to a heated serving dish and serve with Prawn and Lobster Sauce.