When sliced, this light textured Russian mousse loaf reveals a pretty layer of pink salmon. For a special occasion, serve with red salmon caviar on top.
My Private Note
Units: US | Metric
- 1Preheat the oven to 350 degrees Fahrenheit.
- 2Line a 2 lb loaf pan with parchment paper and brush with oil.
- 3Cut the salmon into 2 inch strips.
- 4Place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
- 5Add the salmon strips; cover and leave for 2 minutes. Remove with a slotted spoon.
- 6Cut white fish into cubes and process in a food processor or blender until smooth.
- 7Lightly whisk the egg whites with a fork.
- 8With the motor running, slowly pour in the egg whites, then the cream. Finally, add the grated lemon rind, dill and seasoning.
- 9Spoon half of the white fish mixture into the prepared pan.
- 10Arrange the poached salmon strips on top, then carefully spoon in the remaining white fish mixture.
- 11Cover the loaf pan with foil and put in a larger roasting pan.
- 12Add enough water into the roasting pan to come halfway up the sides of the loaf pan.
- 13Bake for 45 to 50 minutes or until firm.
- 14Leave on a wire rack to cool; chill for at least 3 hours.
- 15Turn out onto a serving plate and remove lining paper.
- 16Serve the mousse cut into slices to serve.
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Nutritional Facts for Pate Iz Shchuki -Baked Salmon Mousse
Serving Size: 1 (293 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 364.9
- Calories from Fat 228
- Total Fat 25.3 g
- Saturated Fat 14.3 g
- Cholesterol 171.3 mg
- Sodium 266.5 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 31.2 g