Salmon mousse with leeks coulis recipe 4313 f6ea2cac-a8bd-43d4-bde8-9a7c81160fd4 Crazy Leeks Crazy Leeks 11/18/2019 9:07:44 a.m. 0 0 45 4 Plats principaux Christmas Meat, fish and seafood Leeks
Salmon mousse with leeks coulis

Salmon mousse with leeks coulis

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Ingredients
  • 454 g (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 g (about 1/3 pound) of smoked salmon

For the 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.
Preparation
Side-by-side mode
  • 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.

For the 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.

Salmon mousse with leeks coulis

Ingredients
  • 454 g (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 g (about 1/3 pound) of smoked salmon

For the 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.
Preparation
Side-by-side mode
  • 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.

For the 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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