Salmon Mousse Supreme, Grandma's Recipe

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Salmon Mousse Supreme, Grandma's Recipe
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Ingredients
21
Count
Nutrition
335
Calories
Total time
121
Minutes
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Ingredients:

Directions:

  1. Place the salmon steaks in a small shallow pan, add half the onion, half the carrots, one bay leaf, 5 peppercorns and a good pinch of salt, spoon over half the wine (= 75 ml / 5 Tablespoons) with some of the water (=75 ml / 5 Tablespoons).
  2. Cover and slowly boil, then simmer gently for 15 minutes (covered).
  3. Remove the salmon pieces (RESERVE the cooking liquid).
  4. Gently peel off the skin and using two forks gently flake the flesh, removing any bones.
  5. Place the fish to one side to cool and boil the reserved cooking liquid down until it it reduced by half, strain it and reserve it again.
  6. To make the mousse, sprinkle 15 ml ( 3 teaspoons) gelatine into 45 ml (3 Tablespoons) water in a small cup and mix well, leave until totally dissolved (several minutes).
  7. Bring the milk to the boil with the rest of the sliced onion, carrot, bay leaf and peppercorns then leave to infuse for 10 minutes.
  8. Melt butter, and off the heat add flour and then strain the milk mixture into this. bring to the boil and boil for several minutes, stirring all the time. Take off the heat and while still warm, mix in the gelatine mixture.
  9. Once the sauce is cooked, add it, with the fish and a little of the reserved fish stock to a food processor (or use a stick blender) and PULSE ONLY for a few seconds so that the fish still retains some texture.
  10. Slowly add the mayonnaise and whipped cream and fold through the mousse.
  11. Whisk the egg white until stiff but not dry, and fold it well into the mousse mixture.
  12. Pour the mixture into an oiled 18cm (7 inch) soufflé dish, smooth the surface, cover and refrigerate about 2 hours to set.
  13. Make aspic by soaking the remaining gelatine in 30 ml (2 Tablespoons) water and dissolving it, stir in the remaining wine, sherry, vinegar, water( 90ml / 6 tablespoons) and season. refrigerate for 1 hour to set.
  14. Turn Mousse out on to a flat dish and dab with kitchen paper very gently to absorb any excess oil from the dish. Turn the aspic out in a sheet of greaseproof paper and chop roughly. Slice cucumber very thinly and press gently around the sides of the salmon mouse. Garnish with aspic and serve with Melba toast.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 334.66 Kcal (1401 kJ)
Calories from fat 193.91 Kcal
% Daily Value*
Total Fat 21.55g 33%
Cholesterol 57.91mg 19%
Sodium 181.79mg 8%
Potassium 498.61mg 11%
Total Carbs 12.84g 4%
Sugars 5.91g 24%
Dietary Fiber 3.34g 13%
Protein 15.92g 32%
Vitamin C 9.8mg 16%
Vitamin A 0.1mg 4%
Iron 15.5mg 86%
Calcium 116.5mg 12%
Amount Per 100 g
Calories 74.43 Kcal (312 kJ)
Calories from fat 43.13 Kcal
% Daily Value*
Total Fat 4.79g 33%
Cholesterol 12.88mg 19%
Sodium 40.43mg 8%
Potassium 110.9mg 11%
Total Carbs 2.86g 4%
Sugars 1.31g 24%
Dietary Fiber 0.74g 13%
Protein 3.54g 32%
Vitamin C 2.2mg 16%
Iron 3.4mg 86%
Calcium 25.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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