Starters Recipes - Salmon Mousse Recipe

Place the salmon steaks in a small shallow pan. Add half the onions and carrots, 5 peppercorns and a pinch of salt. Spoon the wine over the top, add the water and bring to the boil. Cover and simmer gently for 10 to 15 minutes.

Remove the salmon steaks, reserving the liquid. Carefully ease off the skin. Using 2 forks, roughly flake the fish, removing any bones. Place the fish in a small bowl and put to one side.

Boil the liquid until reduced by half and reserve. Spoon the remaining water into a small cup. Sprinkle the gelatine over the surface. Leave for 10 minutes.

Bring the milk to the boil in a pan and add the remaining onion, carrot and peppercorns. Pour into a jug and leave to infuse for 10 minutes.

Melt the butter and, off the heat, blend in the flour and strained milk. Season and bring to the boil again, then simmer for 3 minutes, stirring. Pour into a bowl and stir in the soaked gelatine.

Stir the fish into the cool sauce with the reserved cooking juices. Spoon half at a time into a blender or food processor and blend for a few seconds. Pour into a large mixing bowl.

Stir the mayonnaise gently into the salmon mixture. Lightly whip the cream and fold through the mousse. Whisk the egg white until stiff and fold lightly through the mousse until no traces of white are visible.

Pour the mousse into an oiled soufflé dish, smooth the surface, cover and refrigerate for 2 hours.