Delightful Salmon Mousse with Warm Egg Sauce Recipe

Recipe: Salmon Mousse with Optional Egg Sauce 🐟🥚

Description: This delightful Salmon Mousse recipe, sourced from the esteemed “Island Cookery” cookbook, offers a refreshing blend of flavors perfect for any occasion. Paired with an optional Egg Sauce, it’s a true culinary delight worth savoring. Whether you’re hosting a gathering or simply treating yourself to a delicious lunch or snack, this recipe promises to impress!

• Category: Lunch/Snacks
• Keywords: Canadian, Thanksgiving, < 30 Mins, No Cook, Refrigerator, Easy
• Servings: 4
• Calories per Serving: 388
• Prep Time: 30 minutes
• Total Time: 30 minutes

Ingredients:

For the Salmon Mousse:

• 2 fillets fresh salmon, drained and bones discarded
• 2 1/2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1 pinch of cayenne pepper
• 1 tablespoon unflavored gelatin
• 1/2 cup cold water
• 3 tablespoons mayonnaise
• 1 cup heavy cream, whipped until stiff peaks form

For the Optional Egg Sauce:

• 1 cup milk
• 1/4 cup heavy cream
• 1 onion, sliced
• 1 bay leaf
• 1 clove
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• Salt and white pepper to taste
• 3 hard-boiled eggs, coarsely chopped
• Optional: 1 teaspoon tarragon for additional flavor

Instructions:

1. Prepare the Salmon Mousse:

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   • Drain the salmon fillets and ensure all bones are removed, then mash the salmon smoothly in a mixing bowl.
   • Combine the mashed salmon with fresh lemon juice, salt, and a pinch of cayenne pepper, mixing well to incorporate the flavors.
   • In a separate bowl, sprinkle unflavored gelatin over cold water to soften it.
   • Place the gelatin mixture in a pan of boiling water, stirring continuously until the gelatin is completely dissolved.
   • Add the dissolved gelatin to the salmon mixture, followed by mayonnaise and the whipped heavy cream. Gently fold everything together until evenly combined.
   • Pour the salmon mixture into a 1-quart mold and refrigerate until set.
   • Once set, unmold the salmon mousse onto a platter and garnish with fresh watercress and deviled eggs for an elegant presentation.

2. Prepare the Optional Egg Sauce:

   • In a saucepan, heat the milk and heavy cream together with sliced onions, a bay leaf, and a whole clove until a film forms on the surface. Skim off any film that develops.
   • In another saucepan, melt butter over low heat, then stir in all-purpose flour to create a smooth paste, cooking for a few minutes to remove the raw flour taste.
   • Slowly pour the scalded milk mixture into the flour mixture, stirring constantly over low heat until the mixture begins to bubble and thicken.
   • Remove the sauce from heat, season with salt and white pepper to taste, then strain it into a clean saucepan.
   • Add the coarsely chopped hard-boiled eggs to the sauce and gently heat through, being careful not to overcook.
   • If the sauce appears too thick, adjust the consistency by adding a little more light cream.
   • Serve the warm Egg Sauce separately in a sauceboat alongside the chilled Salmon Mousse for a delightful contrast of temperatures and flavors.
   • For an extra burst of flavor, consider adding a teaspoon of tarragon to the sauce before serving.

Enjoy Your Culinary Creation! 🍽️

Whether served as an appetizer, light lunch, or snack, this Salmon Mousse with Optional Egg Sauce is sure to please your palate and impress your guests. Bon appétit!