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Le Bernardin's 2-salmon mousse

Method

  • Put the wine with ½ tspn salt and the shallots in a large heavy-bottomed pot. Bring to the boil and cook for about 1 min.
  • Add the diced fresh salmon and poach for exactly 40 sec. Drain well and run under cold water. Then drain very well, put in a bowl, cover tightly with clingwrap and refrigerate for 1½ hours.
  • When ready, add the smoked salmon, mayo, lemon juice and chives to the poached salmon with salt and pepper. Mix until well combined – not mashing too much. Then taste for seasoning and refrigerate for at least another 30 mins.
  • Slice the baguette on the diagonal and toast or bake.
  • Serve the baguette with a pot of mousse on the side. To eat, smear on the toast.

Ingredients

  • ½ bottle dry white wine
  • sea salt & freshly ground pepper
  • 1 heaped tbsp finely chopped shallots
  • 450 gm finely diced fresh salmon, pin-boned & skin removed
  • 95-100 gm smoked salmon, finely diced
  • ½ cup good quality mayonnaise
  • juice of 1 lemon
  • 1 tbsp finely chopped fresh chives
  • 1 baguette

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm