Salmon mousse with shrimp sauce

8 servings

120 minutes

Salmon mousse with shrimp sauce is an exquisite dish of Russian cuisine that combines the tenderness of fish and the rich flavor of seafood. The roots of the recipe can be found in the ancient traditions of Russian gastronomy, where mousses and pâtés were valued for their airy texture and rich taste. Salmon is transformed into a light mousse through careful whipping with egg whites and cream, while baking in a water bath adds special softness. The shrimp sauce, infused with brandy and butter, reveals delicate marine sweetness and emphasizes the depth of the mousse's flavor. This dish is perfect for a festive dinner where sophistication and culinary art are appreciated. It is served hot with an aromatic sauce that slowly seeps into the mousse, creating a harmony of flavors and textures.

Energy value per serving

• Calories: 342.3
• Proteins: 26g
• Fats: 23g
• Carbohydrates: 3g

Ingredients

• Salmon: 600 g
• Shrimps: 18 pc
• Chicken egg: 2 pc
• Cream 48%: 250 ml
• Butter: 50 g
• Brandy: 50 ml
• Wheat flour: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Remove skin and bones from the salmon and chop finely. Place the skin, bones, head, and other leftover parts in a pot, cover with water, and simmer for about 30 minutes.

   Required ingredients:

   • Salmon: 600 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Preheat the oven to 160 degrees. In separate bowls, beat the egg whites and cream until stiff peaks form. First, mix the egg whites and salmon, then add the cream, season with salt and pepper. Grease a ring-shaped baking dish and fill it with the fish mixture. Place the dish in a high-sided baking tray and pour boiling water into the tray until it reaches halfway up the salmon dish. Bake for 45-50 minutes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Cream 48%: 250 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Butter: 50 g

3. Clean and boil the shrimp. Crush the shells and sauté them in melted butter (25 grams) for a few minutes, stirring constantly. Add brandy and cook until it evaporates, then season with salt and pepper. Whip the remaining butter with flour and add it to the pan. Gradually add strained fish stock until a slightly liquid sauce is achieved. Remove from heat, strain into a bowl, and add the shrimp.

   Required ingredients:

   • Shrimps: 18 pieces
   • Butter: 50 g
   • Brandy: 50 ml
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Wheat flour: 1 tablespoon

4. Remove the finished mousse from the mold and pour sauce inside. Serve immediately.