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

• 50G Picard Chopped Flat Parsley
• 75Cl When In Rome White Wine Pecorino Eco Bottle
• 50G Pepper Black Ground BWFO
• 400G Sabarot Chia Seeds, 400G
• 220 Ml The Coconut Collab Plant-Based Double Cream
• 75G Perello Capers In Salt, 75G
• - Schwartz Paprika
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 50G Biona Organic Wasabi Style Horseradish Paste

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 chia seeds, 1 cup double cream, 1 1/3 tablespoons white wine, 1 1/3 tablespoons capers, 1 teaspoon paprika, 1/4 teaspoon salt, and a dash of black pepper. Blend for 10 to 15 seconds until the mixture is smooth.
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 parsley until evenly distributed.
5. 5. Pour the 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 plant-based double cream with horseradish to taste and 1 teaspoon salt until thickened. Serve alongside the mousse.