Salmon Mousseline

For a printable version of this recipe, click here.

Serves 4.

Ingredients

  • 1 1/2 c. half & half

  • 1 tsp. salt

  • 2 eggs

  • 1/4 tsp. black pepper

  • 1 small can red salmon

  • Garnish: Dash of cayenne or pepper flakes

  • 4 large, cooked shrimp

  • 1/2 bunch chopped parsley

Method

  1. Place ingredients in order given into a blender container and blend until smooth.

  2. Pour into 4 greased custard cups or ramekins.

  3. Place cups into a baking pan and pour hot water into pan to reach 1/2 way up sides of cups.

  4. Bake at 400 F for 20 to 30 minutes until salmon is set.

  5. Tops will be puffed slightly and brown.

  6. Remove from oven; allow to cool in cups for 5 minutes.

  7. Unmold Mousselines onto a serving plate.

  8. Coat each with Chantilly Sauce and garnish tops with shrimp and parsley.

Courtesy of member Evelyn Koch House of Lancaster Cookery Book, 1986