370 ml SELECTED VARIETIES
Heat the oven to 375°F / 190°C.
Butter a pan 8 in. x 4 in. (20 cm x 10 cm).
Place the salmon, egg whites, cream, lemon juice and tomato paste in a mixer and purée.
Pour the mixture into a bowl and add the shallots.Salt and pepper.
Pour one third of the mousse into the pan and cover with half of the lox.
Repeat the operation again, and finish with the rest of the mousse.
Bake for 12 to 15 minutes or until knife inserted in the middle comes out clean.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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