SALMON MOUSSE

Salmon Mousse image

Number Of Ingredients 20

Ingredients

2 pieces Egg Yolks
1/4 cup Butter
1/4 cup All purpose Flour
3/4 teaspoon Salt
1/8 teaspoon White Pepper
1 1/2 cups Light Cream
16 ounces Salmon, freshly cooked or canned and drained and finely flaked
1 tablespoon Lemon Juice
1 teaspoon Onion, grated
4 pieces Egg whites, stiffly beaten
1 piece Small Onion, thinly sliced
2 tablespoons All purpose Flour
2 tablespoons Butter
1 piece Bay leaf
1 piece Whole Clove
1 cup Milk
3 pieces Hard cooked eggs, chopped
2 teaspoons Capers
1/4 teaspoon Salt
1 dash White Pepper

Steps:

Beat Egg yolks slightly with a fork
Melt 1/4 cup of butter in a saucepan and blend in 1/4 cup flour, 3/4 teaspoon salt and 1/8 teaspoon white pepper
Add cream all at once, cook and stir until thick and bubbly
Remove from heat
Stir in a moderate amount of hot mixture into egg yolks and return to the hot mixture.
Cook and stir 2 minutes more.
Stir in Salmon, lemon juice and grated onion.
Fold in stiffly beaten egg whites
Pour into an un-greased 1 1/2 Quart souffle dish
Bake at 325 degrees for 50-55 minutes.
Meanwhile in a saucepan cook sliced onion in 2T of butter until tender
Stir in 2T of flour
Add Bay leaf, clove and stir in milk all at once.
Cook and stir until thickened and bubbly
Remove from heat and strain into a saucepan
Add chopped eggs, capers, 1/4 teas salt and dash of white pepper
Heat through and serve warm over the mousse

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