Salmon Soufflé Mousse

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds fresh salmon
  • 4 tablespoons cognac
  • 2 egg


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 s