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.
- Portion size 16 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn 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.
Nutritional facts Per each of 16 servings: about
- Sodium 220 mg
- Protein 9 g
- Calories 127.0
- Total fat 9 g
- Potassium 174 mg
- Cholesterol 87 mg
- Saturated fat 4 g
- Total carbohydrate 3 g
- Iron 5.0
- Folate 12.0
- Calcium 2.0
- Vitamin A 12.0
- Vitamin C 8.0