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Salmon mousse with leeks coulis
Author:
Les Cultures de chez nous
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Preparation
30
Baking
15
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
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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Salmon mousse with leeks coulis
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Sep 24
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Jan 01
Preparation
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.
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