Salmon Mousse

1. 1

   Place fish in bowl of a food processor or blender.

2. 2

   Add nutmeg, cayenne, salt and pepper.

3. 3

   Using chopping blade, blend for about 15 seconds.

4. 4

   As blade turns, add egg, then the cream.

5. 5

   Blend a few seconds more until smooth.

6. 6

   With pastry brush, butter a two- quart steam pot and press the mixture evenly into it.

7. 7

   Smooth top with a rubber spatula.

8. 8

   Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.

9. 9

   Remove and invert mousse onto serving dish and serve with a sauce.

10. 10

    (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).

* Per serving · 4 servings · Values may vary.

No additional tips available.