Salmon Mousse With Chives

1 (1-pound) skinned salmon fillet
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 bay leaf
1/2 cup fish stock (homemade or from one-quarter cube of fish bouillon)
1 1/2 teaspoons powdered gelatin
3 ounces dry white wine
1 tablespoon chopped, fresh chives
3 tablespoons full-fat mayonnaise
1/2 cup heavy cream, very lightly whipped
Salt and pepper, to taste
1 jar lumpfish roe (mock caviar), for serving
Melba toast or crostini, for serving

Place the salmon in a small saucepan with the carrot, onion, bay leaf and stock; poach, covered, over medium heat until lightly done.

In a small cup, sprinkle the gelatin over the wine and place cup in a pan of just-boiled water to dissolve gelatin; cool slightly.

Remove salmon from saucepan and place in bowl of a food processor, strain poaching liquid through a sieve and add to salmon; pulse to combine.

Pour gelatin into processor and blend well. Transfer mixture to a bowl and cool; add the chives and mayonnaise and fold in the whipped cream, then season to taste. If needed, whisk mixture to fully incorporate cream.

Spoon mixture into decorative or ring molds (or short sections of drain pipe). Refrigerate to set mousse.

To serve, unmold mousse onto a plate or spoon attractively onto a platter and top with the lumpfish roe. Or pipe onto the toast rounds. May be made a day ahead.

Makes 12 servings


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.
COUPON OF THE WEEK