Baked Salmon And Herb Mousse Recipe

About this recipe

This elegant baked salmon mousse is a pescatarian-friendly dish perfect for dinner. Featuring tender salmon, fresh herbs, and a creamy texture, it’s a satisfying solution for those seeking a flavorful yet simple meal.

Ingredients

• 9 g On1Y Parsley Leaves
• 250 ml Amul Whipping Cream
• 200 g Organigram Chia Seeds
• 80 g Knorr Vegetables Stock Cubes
• 450 g American Garden Green Pitted Olives
• 250 g Spring Onion
• 200 g Big Sam'S Silver Salmon Coho Skin On Portion
• 1 pc (52 g) On1Y Paprika Powder
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt
• 6 pcs Hen Fruit -6 High Protein Power Brown Eggs

Instructions

1. 1. Preheat your oven to 350°F (175°C) and grease a 9 x 5 x 3-inch glass loaf pan or a 2-quart souffle dish.
2. 2. In a blender, combine 6 eggs (or 1/2 cup chia seeds mixed with 1 1/2 cups water), 1 can of red salmon (drained), 1/3 cup heavy cream, 1/4 cup vegetable stock, 1 1/3 tablespoons green olives, 1 teaspoon paprika, 3/4 teaspoon sea salt, and a dash of black pepper. Blend for 10 to 15 seconds until the mixture is smooth but retains some salmon texture.
3. 3. Transfer the blended mixture to a large bowl. Repeat the blending process twice more with the same quantities of ingredients, adding each batch to the bowl.
4. 4. Stir in 1/2 cup chopped scallions and 1/2 cup chopped parsley until evenly distributed.
5. 5. Pour the salmon mixture into the prepared loaf pan or souffle dish, smoothing the top with a spatula.
6. 6. Bake in the preheated oven for 1 hour, or until the mousse is firm to the touch and a toothpick inserted in the center comes out clean.
7. 7. Allow the mousse to cool completely, then chill in the refrigerator for at least 2 hours.
8. 8. Once chilled, carefully unmold the mousse onto a serving platter and slice into portions.
9. 9. For the horseradish cream, beat 1 cup heavy cream with horseradish to taste and 1 teaspoon salt until thickened. Serve alongside the mousse.