A fish mousseline is a savory dish that is extremely light in texture (the word mousse means “foam” or “froth”). A fish mousseline is made from a forcemeat consisting of puréed raw fish, egg white, and heavy cream. A white fish mousseline may be tinted green with chlorophyll extracted from green plants (such as spinach or parsley) or tinted red with lobster or scallop roe. Pike, sole, flounder, whiting, scallops, or perch are fish commonly used to create a white mousseline. It can also be made with raw salmon to create a pink mousseline. Meat mousselines are made from poultry or veal using the same methods as for fish.