Salmon Mousseline with Spring Herbs

Light and refreshing salmon mousseline with parsley, chives and dill.

  1. Preheat steamer.
  2. 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.
  3. Gradually add cream, 1 Tbs. at a time, until mixture forms smooth, emulsified paste.
  4. 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.
  5. When flavor and texture are acceptable, chill mousseline for 10 minutes.
  6. 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.
  7. Cook 15-20 minutes, or until mousseline is cooked through.
  8. Remove from steamer. Unwrap.
  9. Cut mousseline into 16 slices, about ½” thickness.
  10. Serve 4 slices warm or cold.

  • Serve on crostini with herb garnishes

  • Daypart suggestion: appetizer, or as an entre√© salad for lunch or dinner

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