How To Make This Delicious Easy Breezy Salmon Mousseline
Embark on a culinary journey as we explore the delightful realm of flavors with our recipe for Delicious Easy Breezy Salmon Mousseline. If you’ve been yearning for a dish that marries simplicity and gourmet appeal, you’re in for a treat. Join us as we guide you through the steps to create a delectable salmon mousseline, where each bite promises a perfect fusion of taste and texture. Say goodbye to culinary complexities and hello to an effortless yet impressive dining experience. Let’s dive into the kitchen and unlock the secrets behind making this flavorful masterpiece – a dish that’s sure to become a staple in your repertoire.
- 1 cup evaporated milk
- 2 tablespoons unflavored gelatin
- ¾ cup hot fish stock (can substitute vegetable or chicken stock)
- 1 pound fresh salmon, poached or steamed
- 4 tablespoons mayonnaise
- 1 lemon (zest and juice)
- ½ cup finely chopped celery
- 1 cup crushed ice
- 2 teaspoons finely chopped fresh dill plus more for garnish
- pinch of cayenne pepper
- Sea salt to taste
In the bowl of a blender, add the evaporated milk. Sprinkle the gelatin over the milk and allow to set for 2 minutes. Add the hot fish stock and blend for 30 seconds at high speed. Add the salmon, mayonnaise, lemon zest juice, and celery. Blend until smooth. With the motor running, add in the crushed ice. Add the dill and cayenne pepper and pulse just to combine. Salt to taste. Pour immediately into the six 1-cup fish molds or one 6-cup mold that has been rinsed in cold water. Cover and refrigerate until firm (approximately 30 minutes). Unmold by running a sharp knife around the edge of the mold and turning it upside down onto the serving plate. Serve cold with a sprig of fresh dill for garnish.
Note: For easy breezy entertaining, the Salmon Mousseline may be made the day before.
Prep Time: 30 minutes
Cook Time: n/a
Inactive Time: 30 minutes
Libbie’s Food Styling Props:
We wanted to keep this shot uber simple as the plates used were very ornate. They are from the collection of Rebecca Gardner. The dinner plate is Green Bouquet by Herend. The salad plate is an English antique c. 1840. (I, like Rebecca, love that pieces so special are used every day. Don’t just let them sit in a cabinet, celebrate the history and beauty of the dish!) Shot sitting on a black chalkboard.