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Salmon mousse

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Ingredients/Components

milk - 1/2 c
butter or margarine - 1 Tbsp
salt - 1 tsp
flour
eggs, separated - 2 item
cream - 3 Tbsp
dry mustard - 1 Tbsp
pepper - 1/4 tsp
chopped celery - 2 Tbsp
fine bread crumbs - 1/4 c
small onion, chopped - 1 item
chopped parsley - 2 Tbsp
small can sliced mushrooms - 1 item
2 can salmon

How to make salmon mousse:

Melt the butter in a small saucepan. Stir in the flour until smooth, then add the milk gradually and stir over low heat until thick. Drain the salmon; remove bones and skin and flake with a fork. Add cream sauce, mushrooms, celery, onion, parsley, mustard, cream, salt and pepper. Separate the eggs and stir the unbeaten yolks into the fish mixture. Beat the whites stiff and fold in gently.

Turn into a buttered 1 1/2-quart baking dish; sprinkle with the bread crumbs. Set in a pan containing 2 inches of hot water. Bake at 350° for about 40 minutes. Serves 4 to 5. This is a beautiful souffle dish, ideal for a main luncheon dish when accompanied by a hot bread and green salad.

Recipe categories: Appetizers, Dips, Spreads.

Rating:

Average rating: 4, total votes: 4

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