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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
Place ingredients in order given into a blender container and blend until smooth.
Pour into 4 greased custard cups or ramekins.
Place cups into a baking pan and pour hot water into pan to reach 1/2 way up sides of cups.
Bake at 400 F for 20 to 30 minutes until salmon is set.
Tops will be puffed slightly and brown.
Remove from oven; allow to cool in cups for 5 minutes.
Unmold Mousselines onto a serving plate.
Coat each with Chantilly Sauce and garnish tops with shrimp and parsley.
Courtesy of member Evelyn Koch House of Lancaster Cookery Book, 1986