Delicious Salmon Mousse with Fresh Spinach
·Cut and season the fish
Cut the salmon into smaller pieces, then add dill, salt and pepper.
Blend it smooth
Put the mixture into a food processor bowl fitted with a chopping blade - ideally the attachment that comes with a stick blender. Blend until you get a smooth mousse.
Add the cream and egg white
Once the mixture is smooth, add the cream and egg white. Pulse a few more times until everything is well combined.
Fill the moulds
Prepare pieces of cling film. Place a stainless-steel ring mould on each one, line it with spinach leaves, then fill with the salmon mousse. Press it down gently with a small spoon.
Wrap tightly
Cover the top with more spinach leaves. Wrap the whole mould tightly in the cling film, pulling it taut. Ideally the seam should sit on top so no water can get into the mould.
Set up a water bath
Prepare a water bath: place a steamer rack in a wide pot, then set the wrapped moulds on top. Carefully pour in water so it reaches no more than halfway up the sides of the moulds.
Keep the temperature steady
Turn on the heat, but not too high. The mousse needs to poach gently, so keep the water temperature around 80-85°C. Let it cook this way for about half an hour.
Let it cool
Once cooked, remove from the water and let cool. Then unmould, slice, and serve. At this point the mousse will still be warm. You can also let it cool to room temperature and then chill it in the fridge to serve cold.
Serving ideas
This mousse also works well for a buffet - arrange all the slices on one large platter and garnish with caviar, lemon slices and dill. For breakfast, serve it with slices of hard-boiled egg; for dinner, try it alongside a spinach salad.
