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- Salmon Mousse with Shrimp Cream
- (Mousse di Salmone con Crema di Gamberi)
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- Ingredients:
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1 lb and 5 oz (600 grams) salmon (cleaned and filleted, bones and head saved)
2 egg whites
8 fl oz (250 ml) double cream
- Butter for greasing
Salt and white pepper
For the Shrimp Cream:
18 cooked shrimp
2 oz (50 grams) butter
2 fl oz (50 ml) brandy
1 tablespoon plain flour
Salt and pepper
Directions:
Preheat the oven to 160°C (325°F) Gas Mark 3.
Grease a ring mould pan with butter.
Skin and chop the salmon fillets and place in a bowl.
Place the skin, any trimmings, the bones and head in a large saucepan.
Add water to cover, bring to a boil, then lower the heat and simmer for 30 minutes.
Whisk the egg whites in a clean bowl until stiff.
Whip the cream in another bowl until stiff.
Add in the egg whites, then the cream into the chopped salmon and season with salt and pepper.
Pour the mixture into the ring mould and place in a roasting tin.
Pour in boiling water so that it rises to about halfway up the side of the mould and bake for 45-50 minutes.
Meanwhile, strain the salmon stock into a bowl.
Prepare the Shrimp Cream:
Peel and devein the shrimp and finely chop the shells.
Heat half the butter in a frying pan, add the shells and cook, stirring frequently, for a few minutes.
Sprinkle with the brandy and cook until it has evaporated.
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- Then season with salt and pepper.
Mix the remaining butter and the flour to a paste and add to the pan, stirring.
Stir in as much of the hot salmon stock as required to make a slightly runny sauce.
Strain into a bowl and add the shrimp.
Turn out the mousse and pour the shrimp cream in the middle. Serve immediately. Serves 6-8.
That's it!
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