Salmon Mousseline with Corn Lime Relish
Recipe by Chef Jason Rosso
Ingredients
- ½ pound fresh salmon
- ½ pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
- 1/2 cup heavy cream
- Juice of 1/2 lemon
- 1 tablespoon chives, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon parsley, finely chopped
- 2 whole eggs
- Salt and pepper to taste
- 1 tbsp chopped garlic
- Relish
- 1 cup frozen corn
- 1 small red onion diced
- 1 small red pepper diced
- ½ bunch cilantro chopped
- 1 tbsp chopped garlic
- ½ cup grapeseed oil
- Juice of 2 limes
- 2 oz white balsamic vinegar
Method
- Place both types of salmons into a food processor and puree on high speed. Slowly add the heavy cream, in a slow stream until well blended. Add the garlic and mix well. Add the eggs as the salmon mixture is pureeing.
- Puree the salmon mixtures until smooth and light. Remove from the food processor and mix in herbs and seasoning to taste.
- Pour the salmon mouse mixture into ramekin molds and bake in a water bath for about 20 minutes on 350. When finished, allow them to cool and remove them from the molds.
- Top with a spoonful of the corn lime relish.