Ingredients
- 1 cup milk
- 3 tablespoons unsalted butter, plus 1 1/4 sticks butter (6 ounces)
- 3 tablespoons flour
- Salt to taste
- Freshly ground white pepper to taste
- Small pinch cayenne to taste
- Approximately 1 pound cooked salmon (see accompanying recipe, but use half the amounts of the ingredients listed in it)
- 2 tablespoons heavy cream
- 3 tablespoons Cognac
- 30 small round ripe tomatoes (see note)
- 1 small jar of red salmon roe
- Nutritional Information
Nutritional analysis per serving (14 servings)
257 calories; 19 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 11 grams protein; 97 milligrams cholesterol; 373 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Approximately 3 cups of mousse, sufficient for stuffing at least 30 small tomatoes
Preparation
- Scald milk and set aside. In a saucepan over low heat, melt 3 tablespoons butter. Add flour to melted butter and cook, stirring continuously with a wooden spoon, 2 to 3 minutes, until the mixture is very thick. Add the scalded milk, all at once, and beat with a wire whisk over low heat for 5 minutes more, until the bechamel is thick and smooth. Add salt, pepper and cayenne, remove from heat and set aside to cool until lukewarm.
- Skin and bone salmon meat and flake with a fork. Cut remaining butter into chunks. Add salmon and butter to bechamel and mix well, using an electric beater rather than a blender or processor.
- Add cream and Cognac to salmon mixture and blend thoroughly. Taste for seasoning, adding more salt, pepper or cayenne if necessary.
- Refrigerate, covered, until the mixture has thickened sufficiently to allow piping through a pastry bag and tube – 2 to 3 hours, or overnight.
- While the mixture is cooling, remove tops from tomatoes and scoop out flesh. Stand tomatoes upside down on a rack to drain. When the salmon mixture is ready, pipe it into the hollowed-out tomatoes and top with a few grains of red salmon roe. Extra mousse can be served in a bowl topped with more roe.
- Cherry tomatoes are a good choice for this dish, or small salad tomatoes, but ripeness is all – in terms of both presentation and taste. In larger tomatoes, the mousse makes a nice first course at a dinner party, garnished with sorrel sauce (see recipe).
Dining and Cooking