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Salmon mousse in pastry recipe And Books

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Salmon mousse in pastry recipe and books

So you would like to know how to make Salmon mousse in pastry recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


salmon mousse in pastry

450g salmon
1/2 tsp ground mace
2 egg whites

400ml double cream
freshly ground white pepper
170g puff pastry
beaten egg for glazing

Preheat the oven to 190C/375F/gas mark 5.
Puree the salmon in a food processor.
Add the mace and the (unbeaten) egg whites and mix again.
Remove the bowl and place in the refrigerator.
Chill for at least 20 minutes.
Add 230ml of the cream mix again season with salt and pepper and return to the fridge.
Lightly whip the remaining cream; it should stand in light peaks.
Fold into the salmon.
Refrigerate for a further 15 minutes.
Roll out one half of the pastry into a 25cm circle and the remaining half into a 20cm circle.
Put the smaller circle on a baking sheet and spoon the mousse on top.
Brush the edge with egg and place the larger piece on top pressing the edges down firmly to seal.
You can crimp them with your finger and thumb if you wish.
Brush with egg and refrigerate for 15 minutes.
Bake for 3545 minutes.
Check that the pastry does not burn.
Serve warm with hollandaise sauce.

This Recipe Serves 6
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Salmon mousse in pastry recepie. Check out these great recipe books and learn how to make Salmon mousse in pastry!
View Recipe Books - Salmon Recipe







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