Ease of Preparation: Easy
Yield: 4 servings
Ingredients:
For the salmon mousse:
- 1 pound (454 g) salmon fillet
- ½ cup (120 ml) egg whites
- ¾ cup (180 ml) whipping cream
- Salt and cayenne pepper
- 2 tablespoons (30 ml) chopped chives
- ½ cup (120 ml) panko breadcrumbs
- 1 tablespoon (15 ml) black salt
For the citrus dip:
- 1 cup (240 ml) sour cream
- 2 tablespoons (30 ml) chopped chives
- ½ lemon, juice
- ½ orange, juice
Method:
For the salmon mousse:
In a food processor, purée the raw salmon.
Add the egg whites and pulse to combine.
While the motor is running, add the cream in a steady stream, continuing to purée until smooth.
Season with salt and cayenne, pulsing to combine.
Transfer the mousse mixture to a bowl and fold in the chives.
In a small pot, bring 4 cups (950 ml) water to a simmer.
To check the seasoning, add a small drop of salmon mousse into the simmering water. When it floats, remove, taste, and adjust the seasoning of the batch if needed.
To shape quenelles; use one spoon to lift out a portion of the salmon mixture and a second spoon to shape the portion into an oval, transferring between the spoons a couple of times, if needed.
When formed, gently turn the quenelles into the simmering water, poaching until they float. Continue shaping and poaching until the salmon mixture has all been used.
As they finish poaching, remove the quenelles to a baking dish. Keep warm.
For the citrus dip:
Before serving, prepare the citrus dip. In a bowl, combine sour cream, chives, lemon juice, and orange juice, and whisk until uniform.
To serve:
Preheat oven to broil. Place the oven rack to the top position.
Sprinkle the quenelles with panko breadcrumbs.
Broil for 2 minutes, or until the breadcrumbs brown.
Serve the quenelles on plate with citrus dip and sprinkle with black salt
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