FRESH SALMON MOUSSE

                                                                                                

 

800 g (about 1 lb 10 oz) salmon, skinned and boned

180 ml (¾ cup) dry white wine

60 ml (¼ cup) water

1 carrot, sliced

1 leek, white part only, sliced

1 tender celery stalk, finely sliced

1 bay leaf

2-3 lemon slices

Salt and 5-6 peppercorns

 

Sauce:

2 tbsp butter

5 tbsp cornflour

500 ml (2 cups) or more hot milk

½ large onion

1 bay leaf

Salt and pepper to taste

 

5 sheets gelatine steeped in iced water for 5-7 minutes

 

125 ml (½ cup) low fat mayonnaise

2 tbsp lemon juice

2 tbsp chopped dill

1-2 spring onions, very finely chopped

1-2 tsp Dijon mustard

250 ml (1 cup) full cream whipped to soft peaks

Salt and pepper to taste

 

Pour the wine and water in a shallow saucepan and add the onion, sliced vegetables, peppercorns salt, bay leaf and simmer for about 7 minutes.  Place the salmon in the stock, spoon a few vegetables and the lemon slices on top.  Cover the saucepan, and poach for 7 minutes, then turn the fish over and simmer for 8 minutes more or until the fish flakes easily. Remove the salmon and cool.  Reduce the cooking liquid to 2-3 soupspoons, strain and reserve.

 

 In the meantime, bring the milk to the boil, with the onion and bay leaf.  Remove from the heat and leave to infuse for at least 10 minutes.  To prepare the sauce, melt the butter add the cornflour and cook, stirring for 2-3 minutes. Strain the milk and add it gradually to the roux, stirring constantly. Simmer the sauce until it thickens, stirring, and cook for 3-4 minutes more. Remove from the heat and cool for 1 minute. Squeeze the gelatine sheets and mix very well into the warm sauce, until completely combined.

 

Add the sauce and the reserved cooking liquid to the poached salmon and blend until the mixture is quite smooth.  Transfer the mixture onto a large bowl, add the mayonnaise, lemon juice, mustard, chopped dill, spring onions and mix well together.  Fold in the whipped cream and then taste for seasoning and adjust accordingly.   Finally, spoon the mixture into a souffle dish lined with cling film, cover and refrigerate for at least 8 hours or overnight.

 

One hour or more before serving, invert the salmon mousse on a serving dish and garnish with halved lemon slices, smoked salmon roses and parsley twigs.