Salmon Mousse Recipe Biography
Source(google.com.pk)
Recipe 1: Salmon Mousse
Ingredients:
1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
For the mousse:
1 pound soft cream cheese
1/4 cup brandy
1 lemon, zested and juiced
Salt and freshly ground pepper
Directions:
Preheat the oven to 400 degrees F.
Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
Recipe 2: Smoked Salmon Mousse in Cucumber Boats
Ingredients:
3/4 pound smoked salmon
8 ounces soft cream cheese
Salt and freshly ground black pepper
3 tablespoons heavy cream or half-and-half
2 English cucumbers
2 tablespoons freshly chopped dill
Directions:
In food processor, chop up salmon into a paste. Add cream cheese, salt and pepper, and heavy cream to make a mixture loose enough to pipe out into cucumber boats. Peel cucumbers and halve lengthwise. Slice cucumbers into 2-inch lengths. Use melon baller to scoop out the cucumber to make into small boat-shapes. Spoon salmon mixture into pastry bag fitted with a star tip, and pipe mixture into each cucumber "boat." Garnish with fresh dill.
Recipe 3: Smoked or Poached Salmon Mousse with Dill Sauce
Ingredients:
Butter or mayonnaise, for greasing mold
1 envelope unflavored gelatin
1/4 cup cold water and 1/2 cup boiling water, for gelatin
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 tablespoon grated onion
2 drops hot sauce
1/2 teaspoon paprika
1 teaspoon salt
2 cups poached or smoked salmon, flaked into small pieces
2 tablespoons capers drained
1 cup whipped cream
Lemon slices
1 bunch parsley, washed and dried
Special equipment: fish mold
1 English cucumber, peeled, grated, and drained for 1 hour
1 cup sour cream
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 small clove garlic, minced
1 teaspoon salt
2/3 cup fresh dill, finely chopped
Directions:
Grease a 6-cup fish mold with butter or mayonnaise. Soften the gelatin in 1/4 cup cold water. Add 1/2 cup boiling water and stir well, until the gelatin has dissolved. Add the mayonnaise, lemon juice, lime juice, onion, hot sauce, paprika, and salt and mix well. Fold in the salmon and capers. Add the whipped cream and contine folding until everything is well combined. Pour the mixture into the prepared mold. Cover with plastic wrap and chill in the refrigerator for 8 hours or overnight.
To make the dill sauce, combine all the ingredients in a medium bowl. Cover with plastic wrap and chill for at least 1 hour.
When ready to serve, unmold the mousse onto a large plate. Take the lemon slices and create a "tail" on the back of the fish. Surround the mousse with parsley. Serve the dill sauce in a glass bowl next to the salmon mousse.
Recipe 4: Smoked Salmon Mousse
Ingredients:
3 sticks unsalted butter
1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
1/2 cup heavy cream
Juice of 1/2 lemon
1 tablespoon chives, finely chopped
1 tablespoon dill, finely chopped
1 tablespoon parsley, finely chopped
Directions:
Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.
Recipe 5: Smoked Salmon and Salmon Mousse Terrine with Choupict Caviar
Ingredients:
2 1/2 pounds smoked salmon
1/2 pound clarified butter
3/4 cup heavy cream
Juice of one lemon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Salt and white pepper
7 ounces Choupit caviar
4 toast points (triangles tossed in olive oil and seasoned and browned)
2 tablespoons finely chopped parsley
Chervil sprigs
Directions:
Lightly oil a terrine mold. Line the mold with plastic wrap. In a food processor, puree 1 1/2 pounds salmon, clarified butter, and cream. Puree until smooth. Turn the mixture out into a mixing bowl. Stir in the lemon juice and chopped herbs. Season with salt and pepper. Line the prepared mold with 1/2 pound of the smoked salmon. To assemble, spread 1/3 of the mousse evenly over the smoked salmon. Smear the mousse with the caviar. Lay 3 ounces smoked salmon over the caviar. Repeat layering until 6 total layers are present. Wrap the mold tightly and refrigerate for 24 hours. Remove the mold and invert the mold onto a platter. Place a couple of slices of the terrine on a plate. Serve the terrine with toast points. Garnish with chopped parsley and chervil sprigs.
Recipe 6: Cucumber Cups with Salmon Mousse
Ingredients:
10 seedless cucumbers, each about 10 ounces and 11 inches long, ends trimmed
18 ounces cream cheese, at room temperature
2 ounces smoked salmon
Several drops freshly squeezed lemon juice
Several drops orange blossom water
Pinch hot paprika
2 to 3 tablespoons heavy cream
Freshly ground white pepper, to taste
Coriander sprigs, for garnish
Directions:
If cucumbers are waxed, peel them. Cut each crosswise into 5 (1 3/4-inch) pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom. The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered and refrigerated.
In the bowl of a food processor, combine the cream cheese, smoked salmon, lemon juice, orange water, paprika, cream and white paper and process until smooth. Chill for at least 30 minutes.
To assemble spoon salmon mousse into a piping bag fitted with a decorative tip, pipe the mousse into the cucumber cups. Garnish with parsley or coriander sprig.
Recipe 7: Puff Pastry-wrapped Salmon and Watercress Mousse with Champagne-Chive Butter Sauce and Buttered New Potatoes
Ingredients:
10 ounces watercress, about 7 bunches, washed well and tough stems removed
4 egg whites, very cold
1/2 cup very cold heavy cream
5 ounces very cold scallops or peeled raw shrimp
1 teaspoon salt
1/4 teaspoon white pepper
1 pound puff pastry, thawed if frozen
1 side of salmon, about 3 pounds, boned and skin removed
1 egg beaten with 1 tablespoon water, for egg wash
Sprigs fresh watercress, garnish
Champagne-Chive Butter Sauce:
3 tablespoons minced shallots
1 cup Champagne
1/2 cup heavy cream
2 sticks butter, cut into small pieces
Salt
White pepper
1/3 cup finely chopped chives
Buttered New Potatoes, recipe follows
Buttered Chive New Potatoes:
2 1/2 pounds small, red new potatoes (about 1 1/4-inches in diameter)
1 1/2 teaspoons salt
4 tablespoons unsalted butter
1/4 cup chopped fresh chives
1/4 teaspoon freshly ground black pepper
Directions:
Prepare an ice bath. Bring a pot of salted water to a boil over high heat. Add the watercress in batches and blanch until wilted but still bright green, about 15 seconds. Refresh the watercress in the ice bath, then squeeze out the excess water.
In a food processor process the watercress and 3 egg whites until almost smooth. Add the heavy cream and continue to process. Place in a strainer set over a bowl. Puree the scallops in the food processor. Add the remaining egg white, salt and white pepper and continue to process. Add the drained watercress mixture to the scallops and process until well mixed. Bring a small pot of water to a boil. Add a small amount of the scallop mixture and poach until cooked through. Taste and adjust seasoning to the mixture, as necessary.
Preheat the oven to 400 degrees F. Lightly grease a large baking sheet. On a lightly floured surface, roll out 1 piece of the puff pastry into a long rectangle, about 20-inches by 8-inches, or large enough for the fillet. Place the puff pastry sheet on the prepared baking sheet. Season both sides of the salmon with salt and white pepper, then place in the middle of the pastry, skin side down.
Spread the watercress mousse evenly over the top of the salmon. Cut the pastry around the salmon to within 2 inches of the fish, leaving a triangular "tail" shape at the bottom and a slightly pointed shape at the "head" end. Brush the edges of the pastry with egg wash. Roll out the remaining pastry sheet on the floured surface and trim to the same size as the first sheet.
Top the salmon with the second pastry sheet and seal the edges to within 3/4-inch of the fish. With a pastry tip, lightly score the top pastry sheet to resemble fish scales, and using the excess pastry, form an eye, mouth and fins. Brush the pastry with the remaining egg wash and bake until golden brown, 20 to 25 minutes. While the fish is baking, make the sauce.
Champagne Chive Butter Sauce: In a medium saucepan combine the shallots and Champagne and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 15 minutes. Add the cream, bring to a boil, and reduce by half, about 3 minutes. Reduce the heat and whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is added and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Strain, if desired. Season, to taste, with salt and pepper and fold in the chives.
Remove the fish from the oven and transfer to a large platter or tray decorated with watercress sprigs and present tableside. Cut into individual portions and serve with the Champagne-Chive Butter and new potatoes on the side.
Put the potatoes and 1 teaspoon of salt in a medium, heavy stockpot. Cover with water by 1-inch and bring to a boil. Cook until the potatoes are tender, 12 to 15 minutes. Drain in a colander and return to the pot. Add the remaining ingredients, cover with the lid, and shake to blend. Remove from the heat and adjust the seasoning, to taste. Cover to keep warm until ready to serve
Recipe 8: Salmon Tartare with Oyster Mousse and Toast Points
Ingredients:
3/4 -pound sushi-grade salmon, cut into 1/4--inch pieces
Kosher salt
Freshly ground black pepper
1 cup heavy cream
2 teaspoons lemon juice
3 oysters, finely chopped almost to a paste
French bread, cut toast points
Chives, capers and microherbs, for garnishing plate
Directions:
In a cold bowl combine heavy cream and lemon juice and whip to stiff peaks. Gently fold in oysters, season with salt (if necessary) and pepper to taste. Keep refrigerated until ready to serve, not longer than 1/2 hour. When ready to serve, season salmon with kosher salt and freshly ground black pepper to taste.
Place two toast points on each plate and top with a generous quenelle of oyster Mousse. Spoon salmon on top and around toast points and mousse, and garnish with snipped chives, capers, and micro herbs. Serve immediately.
Recipe 9: Smoked Salmon Mousse Lollipops with Wasabi Creme Fraiche and Baked Wonton Flakes
Ingredients:
1 (8-ounce) salmon fillet (about 1 large fillet)
2 tablespoons olive oil, divided
Salt and freshly ground black pepper
8 wonton skins, cut crosswise into triangles
16 ounces Neufchatel cream cheese
1 package powdered gelatin
1 bunch scallions, chopped
8 ounces smoked salmon
3 tablespoons wasabi powder
6 ounces creme fraiche
Aluminum foil
Wooden skewers
Directions:
Preheat the oven 375 degrees F.
Brush the salmon fillet with 1 tablespoon olive oil and season with salt and pepper, to taste. Bake on a sheet tray in the oven until cooked through, about 12 to 15 minutes. Break the salmon into small pieces with a fork.
Brush the wonton skins with the remaining olive oil. Put the wontons on a sheet tray and bake until golden brown and crisp, about 6 to 7 minutes.
In food processor, mix the cream cheese and gelatin until smooth. Put the mixture in a bowl and stir in the cooked salmon and scallions.On a large sheet of aluminum foil, arrange the smoked salmon in 1 layer, then cover with plastic wrap and pound out until very thin. Remove the plastic wrap and spread cream cheese mixture over salmon, then roll and wrap in foil. Refrigerate overnight.
In a small bowl, mix the wasabi powder and creme fraiche. Crush the wontons into flakes.
Remove the salmon roll from the refrigerator, unwrap and slice into 1/2-inch slices. Insert a wooden skewer into each slice and transfer to a serving platter. Top with a bit of the creme fraiche and a sprinkle of wonton flakes.
Recipe 10: Crawfish and Salmon Mousse with Tomato-Saffron Cream Sauce
Ingredients:
1 tablespoon softened unsalted butter, plus 3 tablespoons butter, melted
12 ounces cooked crawfish tails, chilled
10 ounces boneless, skinless salmon fillet, cut into 1/2-inch cubes, chilled
1/3 cup finely chopped shallots
1 teaspoon chopped chives
1 teaspoon chopped parsley
1 teaspoon chopped dill
1/2 teaspoon white pepper
1/2 teaspoon Essence, recipe follows
3 large egg whites, chilled
1 teaspoon salt
1 cup cold heavy cream, plus 1 cup
20 ounces baby spinach leaves, blanched and drained
Tomato-Saffron Cream Sauce, recipe follows
Fresh chives, garnish
Hot toast points, accompaniment
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 tablespoons olive oil
1/2 cup finely chopped yellow onions
1 teaspoon saffron
2 tablespoons white wine
2 teaspoons minced garlic
21/2 cups chopped, seeded tomatoes
2 sprigs thyme
3/4 teaspoon salt
1 tablespoon tomato paste
1/2 cup plus 2 tablespoons fish stock
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons chopped parsley
Directions:
Preheat the oven to 350 degrees F. Butter 6 (1-cup) ramekins with the softened butter, place inside a large roasting pan, and set aside.
In the bowl of a food processor, combine the crawfish and salmon and puree on high speed. Add the shallots, chives, parsley, dill, pepper, and Essence, and process on high speed.
With the machine running, add the egg whites through the feed tube and process until well combined. Add the salt and melted butter and process (the mixture will tighten). Puree on high speed, scraping down the sides several times.
With the machine running, gradually add 1 cup of the cream through the feed tube. Transfer to a bowl, cover, and refrigerate until very cold, at least 1 hour.
Place the remaining cold cup of cream in a medium bowl and beat to medium peaks with an electric mixer. Fold into the cold mousse base, cover, and refrigerate for 30 minutes.
To test the seasoning, poach a tablespoon of the mousse in boiling water. Adjust seasoning to taste. Divide among the prepared ramekins. Fill the roasting pan with water to come halfway up the sides of the ramekins. Cover with buttered parchment paper and bake until the mousses are set and begin to pull away from the sides of the dishes, about 20 minutes. Remove from the oven and tip each ramekin onto its side to dispel any excess cooking liquid.
Arrange the spinach in the center of 6 small plates. Run a thin knife around the edges of the molds and invert onto the blanched spinach. Spoon the Tomato-Saffron Cream Sauce on top and around the mousses, garnish with chives, and serve with hot toast points.
Combine all ingredients thoroughly and store in an airtight jar or container.
Heat the oil in a saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the saffron and white wine and stir so the saffron permeates the wine. Add the garlic and cook for 30 seconds. Add the tomatoes, thyme and 1/2 teaspoon of the salt and cook until the tomatoes give up their liquid, about 5 minutes, stirring from time to time. Add tomato paste and cook, stirring, for 1 minute. Add the fish stock, bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half, about 3 minutes. Add the remaining 1/4 teaspoon of salt, the butter and parsley, and whisk to blend. Remove from the heat and discard the thyme sprigs. With a hand-held immersion blender, or in batches in a food processor, puree on high speed.
To serve, ladle the hot sauce onto and around the Crawfish and Salmon Mousses.
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Mousse Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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