How to Make a Smoked Salmon Mousse

A. Johnson

A smoked-salmon mousse prepared in a fish-shaped mold makes an elegant presentation when turned from the mold onto a platter for a brunch or luncheon. The recipe calls for an ounce of aspic, which is broth that has been jelled. Recipes for aspic are included in Resources.

Things You'll Need

• Saute pan
• Wire whip
• Strainer
• Blender
• Bowl
• Rubber spatula
• Gelatin mold
• Ingredients:
• 2 teaspoons butter
• 2 teaspoons flour
• 6 ounces fish stock
• Salt and pepper to taste
• 5 ounces smoked salmon, diced
• 1 ounce aspic, softened
• 4 ounces heavy whipping cream

Instructions

1. Melt the butter in a small pan on medium heat. Stir in flour, making a roux. Do not burn---cook for a few minutes, stirring continually.

2. Stir fish stock into the roux. Whip to remove all lumps. Add a dash of salt and pepper.

3. Turn down the heat and simmer for about 20 minutes, until mixture thickens.

4. Remove from heat. Pour mixture through a strainer.

5. Pour strained sauce into a blender. Add smoked salmon. Process until smooth.

6. Add softened aspic to blender while blender is running. Process until smooth.

7. Pour mixture from the blender into a bowl. Gently fold in the whipping cream until the cream and salmon mixture are just combined. Use a rubber spatula to cut through the mixture and turn it over, rotating the bowl. Do not beat or mix.

8. Pour mixture into a mold. Chill in the refrigerator until firm.

Resources

• Aspic recipes
• Cook's Thesaurus on aspic and other gelatins