Salmon mousse

General

Source: https://www.greekgoesketo.com/salmon-mousse/

Ingredients

• 1/2 kg (1 lb) steamed or smoked salmon
• 4 large eggs (pasture-raised)
• 60g (2 oz) melted butter (grass-fed)
• 300g (10,5 oz) sour cream (for a lighter version, strained goat yoghurt)
• Juice and zest of half a medium lemon
• 2 tbsp freshly chopped dill
• 1/3 tsp nutmeg
• 1/2 tsp sea salt
• 1/2 tsp smoked paprika powder
• 1 tsp red peppercorn, freshly ground

Procedure

1. Finely chop the salmon with a knife, or mash it with a wooden spoon in a deep mixing bowl. If you want a smoother texture, use a food processor. Add freshly chopped dill, sour cream or strained yoghurt.
2. Beat the egg whites with a whisk into a firm meringue. (You can use an electric mixer if you are not experienced with a whisk)
3. In another bowl, beat the yolks with melted butter, lemon juice and zest till you get a nice emulsion like Hollandaise sauce.
4. Mix the yolks mixture with mashed salmon and add all the spices. Now gently fold in egg white meringue.
5. Pour the mixture in a lightly buttered mould (ceramic, granite coated or silicone) and cover closely with aluminium foil. Stand it in a deep baking pan where you added almost boiling water and place everything in the oven, 180ºC (350°F) for 30 minutes.
6. Turn the mousse out of the mould while it’s still warm and then chill for at least 1 hour.
7. Decorate it with thin slices of cucumber. You can also use parsley, dill, leaves of rocket (arugula), cherry tomatoes etc…