Leeks add a subtle, onion flavor to the delicate salmon in this wonderful mousse, worthy of your family’s most elegant or humblest get-togethers.

Salmon and Leek Mousse
Recipe type: Appetizers
Serves: 1
  • 8 ounces fresh salmon
  • 1/2 pint heavy cream
  • 1 egg white
  • salt and pepper
  • lemon juice
  • fresh chives
  • 2 large leeks
  • 1 glass dry white wine
  • 1 measure Vermouth
  • 1 ounce shallots
  • thyme
  • bay leaf
  • 1 fluid ounce heavy cream
  • 6 ounces butter
  • parsley
  1. Salmon Mousse: Skin the salmon tails and roughly chop. Place the salmon in the food processor and blend into a fine puree. Add 1 egg white, half a teaspoon of salt, a few twists of pepper, juice of half a lemon and blend together on full power for 2 minutes.
  2. Push the mixture through a sieve to give a smooth paste. Gently fold in half a pint of softly whipped cream and chopped chives. Place in a refrigerator.
  3. Lining: Trim the leek roots and dark tough end. Cut the leeks into two, widthways, cut into rectangular strips (approximately 4-5 inches by half an inch).
  4. Place the leek strips into a large pan of salted water for 1 minute to blanch. Refresh with cold water, drain and pat dry.
  5. Line 4 buttered ramekins (5 fluid ounces) from the centre up the sides, leaving part of the leek hanging out of the top. This should be done alternatively green and white, ensuring that they overlap slightly.
  6. Fill each ramekin with the salmon mousse and fold over the excess leek.
  7. Cover with cling film. Place in a pan of gently simmering water, half the depth of the ramekins, and cover. Poach for approximately 15 minutes.
  8. Sauce: Put the white wine, vermouth, finely chopped shallots, thyme and bay leaf into a small saucepan. Heat liquid until two thirds have evaporated. Add the cream and heat gently gradually adding small lumps of butter.
  9. Whisk continuously until all the butter has evaporated. The consistency should be a light coating. Remove thyme and bay leaf.
  10. To serve: Carefully turn out the mousse onto a warm plate. Using a clean cloth, remove any liquid that comes from the mould. Add the sauce and garnish with a little parsley.
Per serving: 1365 Calories (kcal); 138g Total Fat; (88% calories from fat); 8g Protein; 30g Carbohydrate; 373mg Cholesterol; 1499mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 27 1/2 Fat; 0 Other Carbohydrates

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