Layered Salmon and Pea Mousse

By Rheanna Kish and The Canadian Living Test Kitchen

11 people added this to their Recipe Box

This recipe makes 16 servings

Nutritional Info
Per each of 16 servings: about	-
cal	127127 cal
pro	9 g9g pro
total fat	9 g9g total fat
sat. fat	4 g4g sat. fat
carb	3 g3g carb
fibre	1 g1g fibre
chol	87 mg87mg chol
sodium	220 mg220mg sodium
potassium	174 mg174mg potassium
% RDI:	-
calcium	22 calcium
iron	55 iron
vit A	1212 vit A
vit C	88 vit C
folate	1212 folate

Eggs and cream bind the layered ingredients in this elegant coral-and-green mousse. Serve with an array of crackers, croûtes or melba toast, or with a light salad for a starter appetizer.

Ingredients

1/4 cup unsalted butter 1/4 1/4cup cupunsalted butter
1/2 cup chopped shallots 1/2 1/2cup cupchopped shallotshallots
1 1lb lbboneless skinless salmon fillet, cut into 1-inch (2.5 cm) cubes
3 eggs 3 3eggeggs
2 tbsp whipping cream 2 2tbsp tbspwhipping cream
2 tbsp lemon juice 2 2tbsp tbsplemon juice
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp paprika 1/2 1/2tsp tsppaprika
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper
Pea Mousse:
1-1/2 cups frozen peas 1-1/2 1-1/2cups cupsfrozen peas
2 eggs 2 2eggeggs
1/2 cup packed fresh parsley leaves 1/2 1/2cup cuppacked fresh parsley leaves
1/4 cup chopped fresh chives 1/4 1/4cup cupchopped fresh chivefresh chives
2 tbsp whipping cream 2 2tbsp tbspwhipping cream
1 tbsp lemon juice 1 1tbsp tbsplemon juice
3/4 tsp dried mint 3/4 3/4tsp tspdried mint
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

In skillet, melt butter over medium heat; cook shallots until tender, about 6 minutes. Let cool.

In food processor, pulse salmon until coarse. Add eggs, cream, lemon juice, salt, paprika, pepper and shallot mixture; purée until smooth. Transfer to bowl.

Pea Mousse: In small saucepan of boiling salted water, cook peas until tender, about 3 minutes. Drain and let cool; pat dry. In clean food processor, pulse together peas, eggs, parsley, chives, cream, lemon juice, mint, salt and pepper until smooth.

Spread one-third of the salmon mixture in greased and parchment paper–lined 8- x 4-inch (1.5 L) loaf pan; smooth top. Spread with pea mixture; smooth top. Starting at edges of pan and working toward centre, spread with remaining salmon mixture; smooth top and place strip of parchment paper on top.

Place loaf pan in shallow roasting pan; pour in enough boiling water to come halfway up sides of loaf pan. Bake in 350°F (180°C) oven until pulling away from sides of pan and centre is firm to the touch, about 45 minutes. Let cool in pan on rack. Wrap and refrigerate until chilled and set, about 12 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Slide knife along edges of mousse to loosen from pan. Using paper as handles, remove from pan and invert onto platter; peel off paper. Slice to serve.

Source : Canadian Living Magazine: December 2009