Salmon mousse with leeks coulis

Author: Les Cultures de chez nous
Images poireaux
Preparation 30
Baking 15
Portions 4
Freezing No


  • 454 gr (1 pound) of uncooked salmon slice into large cubes
  • 2 egg whites
  • 250 ml (1 cup) of cream
  • 30 ml (2 tablespoons) of lemon juice
  • 30 ml (2 tablespoons) of tomatoes paste
  • 30 ml (2 tablespoons) of finely chopped shallots
  • 180 gr (about 1/3 pound) of smoked salmon
  • Leeks coulis:
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 15 ml (1 tablespoon) of butter
  • 1 chopped garlic clove
  • 60 ml (1/4 cup) of finely chopped fresh parsley
  • 125 ml (1/2 cup) of dry white wine
  • 15 ml (1 tablespoon) of cornstarch
  • 375 ml (1 1/2 cup) of cream
  • 30 ml (2 tablespoons) of finely chopped fresh coriander (optional)
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  • Heat oven at 375°F (190°C). Butter a mold of 8 inches/4 inches (20 cm/10 cm).
  • Set in the blender salmon, egg whites, cream, lemon juice and tomatoes paste then reduce into puree. Pour mixture in a bowl and add shallot. salt and pepper.
  • Pour a third of the mousse in the mold and cover with half smoked salmon. Repeat another time the same thing and finish with remaining mousse.
  • Oven bake for 12 to 15 minutes or until a knife set at the center gets out clean.
  • Leeks coulis:
  • Brown Les Cultures de chez nous sliced leeks, garlic and parsley into butter for 2 minutes. Add white wine, bring to a boil and reduce until there is 15 ml (1 tablespoon) of liquids.
  • Dilute cornstarch in cream and add to leeks. Cook at low heat, and stir frequently unil the sauce thicker. Salt and pepper. Add fresh coriander, if desired.
  • Pour everything in the blender and reduce into puree. Heat up.

Chef's notes