15 min<\/p>\n
Easy<\/p>\n
I like this salmon mousse recipe because it’s quick to make. Served with fresh bread and a mixed salad, it’s a real treat. If you don’t own a savarin mold, a loaf pan will work just fine.<\/p>\n
– Serves: 4<\/p>\n
– Canned pink salmon \u2014 500 g (about 17.6 oz \/ 1.1 lb)
\n– Lemon \u2014 juice of 1 lemon
\n– Finely chopped fresh parsley \u2014 1 tablespoon
\n– Water \u2014 2 tablespoons
\n– Powdered gelatin or agar-agar \u2014 1 teaspoon
\n– Evaporated milk (unsweetened condensed milk) \u2014 1 can
\n– Egg whites \u2014 2
\n– Salt \u2014 a pinch
\n– Black pepper and cayenne \u2014 a pinch<\/p>\n
Total time: 15 min
\nPrep: 15 min
\nCook: 0 min<\/p>\n
Drain the canned salmon and process it into a smooth pur\u00e9e. Stir in the lemon juice, chopped parsley, and seasonings.<\/p>\n
Warm the water in a small saucepan and sprinkle in the gelatin (or agar-agar). Stir over low heat until fully dissolved. Fold this into the salmon pur\u00e9e and mix well, adding the pinch of salt and pepper or cayenne.<\/p>\n
Whip the evaporated milk until it increases in volume, then fold it into the salmon mixture. Beat the egg whites until they form very firm peaks and gently fold them into the mousse. Spoon the mixture into a lightly oiled savarin (ring) mold or into a loaf pan if you prefer.<\/p>\n
Unmold the mousse and arrange lettuce leaves or watercress in the center for a decorative touch before serving.<\/p>\n\n\n