Tangy Salmon Mousse
Submitted by SGiddings
Light salmon mousse made with canned and smoked salmon, Greek yogurt, ginger, and whipped egg whites, served with a grapefruit-walnut oil salad. An elegant British-style starter.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the sort of starter you’d find on a proper British dinner party table, and it’s far easier to pull off than it looks.
Canned pink salmon and smoked salmon get mashed together with Greek yogurt, curd cheese, and fresh ginger, then folded with stiff egg whites that give the mousse its airy, cloud-like texture.
Set it in a fish-shaped mould (or any mould you fancy) and chill until firm.
The real star move is the accompaniment: fresh grapefruit segments marinated in walnut oil and grapefruit juice, served on a bed of colourful salad leaves with sliced avocado.
That citrus-walnut combination cuts through the richness of the mousse beautifully.
Pro Tips
- Dissolve the gelatine completely. Any undissolved granules will create rubbery spots in your mousse. Stir gently until the liquid is perfectly clear.
- Fold, don’t stir. When adding the egg whites, use gentle folding motions to keep all that volume intact. That’s what makes the mousse light.
- Hot water dip for unmoulding. A quick 5-second dip of the mould in hot water loosens the edges and lets the mousse slide out cleanly onto the plate.
Ingredients
Directions
Drain the can of salmon.
Heat the juice to almost boiling then sprinkle over the gelatine.
Stir gently until completely dissolved.
Mash the two types of salmon into a bowl and beat in the yogurt, cheese and 1 teaspoon of the ginger.
Stir in the dissolved gelatine and cool until the mixture is just beginning to set.
Whisk the egg whites until they form stiff peaks.
Fold these into the salmon mixture then pour into a single 900ml / 1½ pint fish mold or two 450ml / ¾ pint moulds.
Put into a refrigerator and leave until completely set.
Peel the grapefruits and remove the pith from around each segment.
Put the segments into a bowl along with the remaining ginger, walnut oil and grapefruit juice.
Mix well and allow to stand for about 1 hour to marinade.
Arrange the salad leaves and avocado on serving plates and very carefully turn the mousse out onto them.
Just before serving, arrange the marinaded grapefruit segments onto the salad and sprinkle the juices over.
Cook’s Note: To turn out the mousses more easily, first dip the moulds into hot water to loosen the sides then invert them onto the serving plates.
Pick up the plates and very gently shake from side to side.
The mousses should drop out.
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