Salmon mousseline with brandied shrimp and walnut crust over creamed leeks recipe


  • Yield: 1.75 lbs mousseline (about 8 portions at 3 ounces each)


For Making the Mousseline and Folding In
  • 0.75 lb Salmon Fillet pieces, kept cold (scrap pieces work well)
  • 2 Egg Whites, cold
  • 8 oz Heavy Cream, cold
  • ½ tsp Salt
  • 4 oz Shrimp, peeled and deveined and cut into¼-inch pieces
  • 8 oz Brandy (can use Cognac, if preferred)
  • 1 tsp Chives, minced
  • ¼ tsp Tarragon, minced
For Poaching the Sausage and Walnut Crust
  • Plastic Wrap
  • Water
  • ¾ cup Walnuts
  • ¼ cup Bread Crumbs
  • ¼ tsp Tarragon, minced
  • Salt, to taste
For the Creamed Leeks and Sautéing the Sausage
  • 1 oz Olive Oil
  • 3 Leeks, cleaned, green section removed, and cut julienne
  • 1 cup Heavy Cream
  • Salt and Freshly Ground Black Pepper, to taste
  • Salmon Sausage
  • Walnut Breading
  • 2 oz Olive Oil
How to Make It
    For Making the Mousseline
  1. Add the cold salmon fillet and egg whites to a food processor, and pulse to begin puréeing the fish.
  2. As the fish is being puréed, add the cold heavy cream with the salt added to it in a slow steady stream to form an emulsion.
  3. Remove this paste from the processor and press it through a fine mesh strainer or drum sieve to yield a smooth paste.
  4. In a small sauté pan, sauté the shrimp and deglaze with the brandy. Set aside to cool, and season with salt.
  5. Transfer the paste to a mixing bowl and fold in the sautéed shrimp and remaining ingredients for the mousseline. Test this mixture for seasoning by cooking a small amount in poaching liquid.
  6. To cook the forcemeat, bring a pot of water to poaching temperature over a medium-low flame on the stove.
  7. Place 3 oz of the forcemeat on a sheet of plastic wrap, and wrap and roll to form a sausage shape. Secure the ends of the plastic wrap with small strips of plastic wrap, and tie off to ensure that no water will get inside the sausage.
  8. Place the wrapped forcemeat in the poaching water, and cook until the interior temperature of the forcemeat reaches 145°F. Remove the forcemeat from the water and set aside to cool.
  9. For the Walnut Crust
  10. Combine the walnuts, bread crumbs, tarragon, and salt in a food processor, and process until the mixture forms fine crumbs. Set aside for sautéing.
  11. For the Creamed Leeks
  12. Add the olive oil to a sauté pan and heat over a medium flame until hot; add the leeks.
  13. Sauté the leeks until they begin to wilt, and then add the heavy cream, Simmer until the cream becomes slightly thick.
  14. Season the mixture with salt and freshly ground black pepper, and set aside.
  15. For Sauteing the Sausage
  16. Bread the salmon sausages by rolling them in a small amount of olive oil and then rolling them in the bread crumbs.
  17. Using a sauté pan set over a medium-low flame, sauté the sausages in a small amount of olive oil until they turn golden brown all over.
  18. Remove the sausages and cut in them half on a bias; serve over a bed of the creamed leeks.

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