Salmon Cream

Ingredients

• 500 g salmon fillet (ready to cook, skin removed)
• 250 g smoked salmon
• 2 egg whites
• 300 g crème double
• 1 tsp grated lemon zest
• Salt
• Pepper (freshly ground)
• butter (for the molds)
• 1 egg yolk
• 1 pinch salt
• 1 tsp grated lemon zest
• 1 tsp Mustard
• 80 ml sunflower oil
• white pepper
• 1 tbsp Lemon Juice
• 8 blanched leek strips
• 8 lemon slices (for garnish)

Instructions

1. 1.

   Wash and pat dry the salmon. Cut the smoked salmon into pieces and sear lightly. Beat the egg whites slightly. Blend the smoked salmon, salmon, egg whites, and crème double until smooth. Season the fish mixture with lemon zest, salt, and pepper. Grease the molds with butter and fill them with the fish filling. Smooth the top.

2. 2.

   Preheat the oven to 180°C (356°F) fan‑forced heat. Place the molds in a water bath (2 cm high), cover with foil, and bake for about 25 minutes. Let stand for another 10 minutes, then transfer to plates and allow to cool slightly.

3. 3.

   For the glaze whisk the egg yolk with salt, lemon zest, and mustard. Add sunflower oil dropwise at first, then in a thin stream while stirring vigorously until the glaze is homogeneous. Season with pepper and lemon juice. Chill the mixture until ready to serve. Just before serving spread the glaze over the mousse. Place one leek strip around each mousse and tie it. Serve each mousse garnished with a lemon slice.