Salmon Mousseline with Spring Herbs
Light and refreshing salmon mousseline with parsley, chives and dill.
- Preheat steamer.
- In chilled bowl of food processor, combine salmon, egg whites, butter, parsley, chives, dill, nutmeg, pepper, salt and lemon juice. Pulse about 1 minute, or until mixture is a fine paste. Scrape sides.
- Gradually add cream, 1 Tbs. at a time, until mixture forms smooth, emulsified paste.
- To test mousseline for seasoning and texture, bring small pan of water to boil. Drop small ball of about 2 tsp. of batter into water. Poach until it rises to surface. Taste. As necessary, add more cream or seasoning.
- When flavor and texture are acceptable, chill mousseline for 10 minutes.
- Cut 15-20” sheet of plastic wrap; lay flat on counter. Add additional sheet to create double layer. With rubber spatula, arrange mousseline in center of wrap, creating one uniform cylinder. Mousseline should be 1 ½–2” in diameter and approximately 8” long. Tightly roll plastic wrap around mousseline. Twist ends of plastic wrap. Tie each end with butcher twine or string.
- Cook 15-20 minutes, or until mousseline is cooked through.
- Remove from steamer. Unwrap.
- Cut mousseline into 16 slices, about ½” thickness.
- Serve 4 slices warm or cold.
Serve on crostini with herb garnishes
Daypart suggestion: appetizer, or as an entreé salad for lunch or dinner