Salmon Mousse

Ingredients

• 1 pound skinless boneless salmon fillet, cut into one-inch pieces
• ⅛ teaspoon freshly ground nutmeg
• 1 dash cayenne pepper
• Salt and freshly ground white pepper to taste
• 1 egg
• 1 ½ cups heavy cream
• 1 tablespoon butter

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    588 calories; 52 grams fat; 26 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 26 grams protein; 238 milligrams cholesterol; 119 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place fish in bowl of a food processor or blender. Add nutmeg, cayenne, salt and pepper. Using chopping blade, blend for about 15 seconds. As blade turns, add egg, then the cream. Blend a few seconds more until smooth.
2. With pastry brush, butter a two- quart steam pot and press the mixture evenly into it. Smooth top with a rubber spatula. Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
3. Remove and invert mousse onto serving dish and serve with a sauce. (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).

About 30 minutes