Salmon mousse with leeks coulis
30
15
4
No
Ingredients
- 454 g (1 pound) of uncooked salmon slice into large cubes
- 2 egg whites
- 250 ml (1 cup) of cream
- 30 ml (2 tablespoons) of lemon juice
- 30 ml (2 tablespoons) of tomatoes paste
- 30 ml (2 tablespoons) of finely chopped shallots
- 180 g (about 1/3 pound) of smoked salmon
For the leeks coulis:
- Brown Les Cultures de chez nous sliced leeks, garlic and parsley into butter for 2 minutes. Add white wine, bring to a boil and reduce until there is 15 ml (1 tablespoon) of liquids.
- Dilute cornstarch in cream and add to leeks. Cook at low heat, and stir frequently unil the sauce thicker. Salt and pepper. Add fresh coriander, if desired.
- Pour everything in the blender and reduce into puree. Heat up.
Preparation
Side-by-side mode
- Heat oven at 375°F (190°C). Butter a mold of 8 inches/4 inches (20 cm/10 cm).
- Set in the blender salmon, egg whites, cream, lemon juice and tomatoes paste then reduce into puree. Pour mixture in a bowl and add shallot. salt and pepper.
- Pour a third of the mousse in the mold and cover with half smoked salmon. Repeat another time the same thing and finish with remaining mousse.
- Oven bake for 12 to 15 minutes or until a knife set at the center gets out clean.
For the leeks coulis:
- Brown Les Cultures de chez nous sliced leeks, garlic and parsley into butter for 2 minutes. Add white wine, bring to a boil and reduce until there is 15 ml (1 tablespoon) of liquids.
- Dilute cornstarch in cream and add to leeks. Cook at low heat, and stir frequently unil the sauce thicker. Salt and pepper. Add fresh coriander, if desired.
- Pour everything in the blender and reduce into puree. Heat up.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
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