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14 December 2012,20:42 by
Ponmathi Srilekha.S

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PIKE AND SALMON MOUSSE

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven to 180°C/350°F gas 4. Line a 900 grams/2 lb loaf tin with greaseproof paper and brush with oil. 
  • Cut the salmon into 5 cm/2 in strips. Place the stock and lemon juice in a pan and bring to the boil, then turn off the heat. Add the salmon strips, cover and leave for 2 minutes. Remove with a slotted spoon.
  • Cut the pike into cubes and process in a food processor or blender until smooth. Lightly whisk the egg whites with a fork. With the motor running, slowly pour in the whites, then the cream. Finally, add the lemon rind, dill and seasoning.
  • Spoon half of the pike mixture into the prepared loaf tin.
  • Arrange the poached salmon strips on top, then carefully spoon in the remaining pike mixture.
  • Cover the Loaf tin with foil and put in a roasting tin. Add enough boiling water to come halfway up the sides of the loaf tin. Bake for 45-50 minutes, or until firm.
  • Leave on a wire rack to cool, chill for at least 3 hours. Turn out on to a serving plate and remove lining paper. Serve the mousse cut in slices and garnished with red salmon caviare or a sprig of dill, if liked.

INGREDIENTS

  • 250 grams salmon fillets, skinned
  • 600 ml fish stock
  • Finely grated rind and juice of ½ lemon
  • 900 grams pike fillets, skinned
  • 4 egg whites
  • 500 ml double cream 
  • 2 tablespoon chopped fresh dill 
  • Salt and freshly ground black pepper red salmon caviare or dill sprig, to garnish (optional)

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