Salmon Mousseline Recipe

Time1h

Serves4

Salmon Mousseline with Roe and Chichoron

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Ingredients

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1
Prepare the Salmon
In a food processor, blend the fresh salmon fillet until smooth. Add heavy cream, egg whites, salt, black pepper, and lemon juice. Blend until well combined and smooth.
2
Fold in Chives
Gently fold in the chopped chives into the salmon mixture to incorporate without deflating the mixture.
3
Prepare to Cook
Preheat the oven to 180°C (350°F). Prepare a baking dish with a layer of water to create a bain-marie.
4
Bake the Mousseline
Pour the salmon mixture into a greased ramekin or mold. Place the ramekin in the baking dish filled with water and bake for 25-30 minutes or until set.
5
Serve
Once done, let it cool slightly. Unmold the salmon mousseline onto a plate. Top with roe and serve alongside crushed chicharrón for added texture.