Ingredients Jump to Instructions ↓

  1. 2 Red bell peppers (large)

  2. 1 1/2 lbs 681g / 24oz Salmon fillet - skin and pin

  3. Bones removed

  4. 1 Egg or 2 egg whites

  5. 1/2 cup 118ml Half-and-half

  6. Salt - to taste

  7. Freshly-ground black pepper - to taste

  8. 3 tablespoons 45ml Minced chives

  9. 3 tablespoons 45ml Minced flat-leaf (Italian) parsley

  10. 1 tablespoon 15ml Minced thyme

  11. 1 teaspoon 5ml Vegetable oil - (to 2 tspns)

  12. 1 tablespoon 15ml Balsamic vinegar

  13. Herb sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Preheat the broiler. Roast the bell peppers 4 to 5 inches below the broiler until the skin blackens, turning occasionally to roast evenly, 10 to 15 minutes. Put the peppers in a plastic bag and securely close it. Set aside to cool.

  2. Meanwhile, cut enough of the salmon into fine dice to make 1 cup; set aside. Cut the remaining salmon into larger chunks, put it in a food processor with the egg and coarsely chop. Add the half-and-half with a good pinch of salt and pepper and process until fine in texture. Stir in the diced salmon along with half of the chives, parsley and thyme.

  3. Bring a few inches of water to a boil in a large, deep skillet or saute pan. Add about 1 teaspoon of the mousse mixture and simmer until cooked through, about 1 minute. Taste the mousse, then adjust the seasoning in the remaining mousse if necessary.

  4. Cut 4 pieces of foil about 12 inches long. Lightly brush the foil with oil, leaving 2 inches free on each end. Spoon 1/4 of the salmon mousse down the center of each. Wrap the foil around the mousse to form a cylinder about 1 1/2 inches in diameter, twisting the ends to tighten.

  5. Return the water to a boil. Add the mousse cylinders, lower the heat to a simmer and poach the "sausages," uncovered, for 20 minutes.

  6. Meanwhile, finish the sauce. Peel the skin from the roasted peppers and remove the core and seeds. Coarsely chop the peppers and put them in the food processor. Process until smoooth, then add the balsamic vinegar and the remaining herbs with the salt and pepper to taste. Spoon the sauce onto 4 plates.

  7. When the salmon sausages are cooked, take them from the pan and carefully unwrap them over the sink (liquid may have accumulated inside the foil). Cut each sausage into 1-inch slices and arrange in a circle over the roasted red pepper sauce. Arrange herb sprigs in the center and serve.

  8. This recipe yields 4 servings.


Send feedback