-
1
Cut the salmon into cubes.
-
2
Set aside.
-
3
Cut the leek crosswise into one- and-one-half-inch pieces.
-
4
Cut the pieces into thin slices, lengthwise.
-
5
Cut the slices into very thin strips (julienne).
-
6
There should be one cup.
-
7
Increase or decrease the strips to make one cup.
-
8
Put the leeks in a small saucepan and add the wine.
-
9
Bring to the boil.
-
10
Cover and simmer for about 15 minutes.
-
11
Drain and set aside.
-
12
Meanwhile, put the salmon into the container of a food processor or electric blender.
-
13
Add the egg, salt, pepper, cayenne and nutmeg.
-
14
Start processing while adding the cream.
-
15
Spoon and scrape the mixture into a mixing bowl.
-
16
Add the leek strips and fold them in.
-
17
Bring water to the boil in the bottom of a steamer.
-
18
Lay out on a flat surface eight rectangles of plastic wrap or aluminum foil, each about 6 by 12 inches.
-
19
Butter each rectangle on the exposed side.
-
20
Spoon one-half cup of mousse mixture into the center of each.
-
21
Roll the plastic wrap or foil to neatly and tightly enclose the mousse.
-
22
Arrange the rolls in a steamer rack and place the rack over the boiling water.
-
23
Cover closely and let steam seven minutes (the internal temperature should be about 150 degrees).
-
24
Remove the plastic wrap or foil and serve with white butter sauce spooned over each serving.
