Pate Iz Shchuki -Baked Salmon Mousse

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a 2 lb loaf pan with parchment paper and brush with oil.
  • Cut the salmon into 2 inch strips.
  • Place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
  • Add the salmon strips; cover and leave for 2 minutes. Remove with a slotted spoon.
  • Cut white fish into cubes and process in a food processor or blender until smooth.
  • Lightly whisk the egg whites with a fork.
  • With the motor running, slowly pour in the egg whites, then the cream. Finally, add the grated lemon rind, dill and seasoning.
  • Spoon half of the white fish mixture into the prepared pan.
  • Arrange the poached salmon strips on top, then carefully spoon in the remaining white fish mixture.
  • Cover the loaf pan with foil and put in a larger roasting pan.
  • Add enough water into the roasting pan to come halfway up the sides of the loaf pan.
  • Bake for 45 to 50 minutes or until firm.
  • Leave on a wire rack to cool; chill for at least 3 hours.
  • Turn out onto a serving plate and remove lining paper.
  • Serve the mousse cut into slices to serve.
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