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Salmon Mousse https://www.metro.ca/userfiles/image/recipes/mousse-saumon-coulis-poireau-44.jpg PT15M PT15M PT30M
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.
8
1 lb (454 g) fresh salmon cut in large cubes 2 egg whites 1 cup (250 mL) 10% cream 2 Tbsp. (30 mL) lemon juice 2 Tbsp. (30 mL) tomato paste 2 Tbsp. (30 mL) shallots, finely chopped 6 oz (180 g) lox
Salmon Mousse

Salmon Mousse

Rate this recipe
11 Votes
8
Salmon Mousse
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    (454 g)
    fresh salmon cut in large cubes
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    FRESH SALMON PINWHEELS

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    170 g SELECTED VARIETIES

  • 2
    egg whites
  • 1 cup
    (250 mL)
    10% cream
  • 2 Tbsp.
    (30 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    tomato paste
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    156 ml, SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    shallots, finely chopped
  • 6 oz
    (180 g)
    lox
    You might like:

    Flyer Deals  (3)
    FRESH COHO SALMON FILLETS 9.99/lb., 2.21/100 g or IRRESISTIBLES SHRIMP RING FROZEN, 312 g, 9.99 EA

    FRESH COHO SALMON FILLETS 9.99/lb., 2.21/100 g or IRRESISTIBLES SHRIMP RING FROZEN, 312 g, 9.99 EA

    $9.99 /lb or ea.

    FROZEN

    5 BONUS Reward Miles when you buy 1
    CAN'T MESS IT UP! WILD PINK SALMON

    CAN'T MESS IT UP! WILD PINK SALMON

    $7.99 ea.

    FROZEN, 284 g SELECTED VARIETIES

    5 AIR MILES® Bonus Miles

    FRESH SALMON PINWHEELS

    FRESH SALMON PINWHEELS

    $5.99 ea.

    170 g SELECTED VARIETIES

Imprimer ma sélection

Preparation

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.

Source : Metro

Legal Notice

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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