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Salmon mousse quenelles

Ingredients

Salmon mousse:

  • 454 grams salmon fillet
  • 1/2 cup (120 milliliters) egg whites
  • 3/4 cup (180 milliliters) whipping cream
  • 1/8 teaspoon (0.75 milliliters) cayenne pepper
  • 2 tablespoons (30 milliliters) chives, chopped
  • Salt to taste
  • 1/ cup (120 milliliters) Panko breadcrumbs
  • 1 tablespoon (15 milliliters) Black salt, to sprinkle

Citrus dip:

  • 1 cup (240 milliliters) sour cream
  • 2 tablespoons (30 milliliters) chives, chopped
  • 1/2 lemon, squeezed
  • 1/2 orange, squeezed

Directions

Salmon mousse:

  1. In a food processor, purée salmon.
  2. Add egg whites, combine.
  3. Add cream in a steady stream, purée until blended thoroughly to make a salmon mousse mixture.
  4. Pulse in cayenne, season with salt.
  5. Remove mousse mixture from the food processor, place in a bowl and fold in chives.
  6. In a small pot bring four cups (950 milliliters) water to a simmer.
  7. Add a small drop of salmon mousse into the simmering water.
  8. Once the mousse floats, remove and taste.
  9. Adjust seasoning if necessary.
  10. Use two spoons to shape quenelles of the salmon mousse, turning into the water, poaching until they float.
  11. Remove quenelles to a baking dish and sprinkle with panko breadcrumbs.
  12. Preheat oven to broil.
  13. Place oven rack to the top position.
  14. Place the tray of quenelles on the top rack in the oven and toast for two minutes or until the crumbs brown.

Citrus dip:

  1. In a bowl combine sour cream, chives, lemon juice, and orange juice.

To serve:

  1. Serve the quenelles on plate with citrus dip and sprinkle with black salt


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