• 454 gr (1 pound) salmon, uncooked, cut in large cubes
  • 2 egg whites
  • 250 ml (1 cup)
  • Cream 10 %
  • 30 ml (2 tbsp.) lemon juice
  • 30 ml (2 tbsp.) tomato paste
  • 30 ml (2 tbsp.) shallots, finely chopped
  • 180 gr (about 1/3) pound smoked salmon
LeeksFind our bag in yourlocal grocery store


  • Heat the oven to 375ºF (190ºC). Butter a 20 cm x 10 cm (8 in. x 4 in.) pan. Place salmon, egg whites, cream, lemon juice and tomato paste in a mixer and purée. Pour mixture into a bowl and add the shallots. Salt and pepper. Pour one third of the mousse into the pan and cover with half of the lox. Repeat the process again, and finish with the rest of the mousse. Bake for 12 to 15 minutes or until knife inserted in the middle comes out clean. Serve with the leek coulis. (see leek coulis recipe)

Chef's notes