Ingredients
Salmon mousse:
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454 grams salmon fillet
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1/2 cup (120 milliliters) egg whites
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3/4 cup (180 milliliters) whipping cream
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1/8 teaspoon (0.75 milliliters) cayenne pepper
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2 tablespoons (30 milliliters) chives, chopped
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Salt to taste
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1/ cup (120 milliliters) Panko breadcrumbs
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1 tablespoon (15 milliliters) Black salt, to sprinkle
Citrus dip:
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1 cup (240 milliliters) sour cream
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2 tablespoons (30 milliliters) chives, chopped
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1/2 lemon, squeezed
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1/2 orange, squeezed
Directions
Salmon mousse:
- In a food processor, purée salmon.
- Add egg whites, combine.
- Add cream in a steady stream, purée until blended thoroughly to make a salmon mousse mixture.
- Pulse in cayenne, season with salt.
- Remove mousse mixture from the food processor, place in a bowl and fold in chives.
- In a small pot bring four cups (950 milliliters) water to a simmer.
- Add a small drop of salmon mousse into the simmering water.
- Once the mousse floats, remove and taste.
- Adjust seasoning if necessary.
- Use two spoons to shape quenelles of the salmon mousse, turning into the water, poaching until they float.
- Remove quenelles to a baking dish and sprinkle with panko breadcrumbs.
- Preheat oven to broil.
- Place oven rack to the top position.
- Place the tray of quenelles on the top rack in the oven and toast for two minutes or until the crumbs brown.
Citrus dip:
- In a bowl combine sour cream, chives, lemon juice, and orange juice.
To serve:
- Serve the quenelles on plate with citrus dip and sprinkle with black salt
