A mousseline is a mousse of fish, shellfish, or poultry lightened with cream and egg whites. When made with salmon, it is the most beautiful, elegant, golden-pink. It is amazingly easy to prepare too, with a spectacular effect that makes a luzurious appetizer or posh picnic dish.
- 8oz. skinless salmon fillet, cut into chunks
- 1 teaspoon finely grated orange zest
- 2 teaspoons orange juice
- ¼ cup chopped fresh dill or chervil
- freshly ground white pepper
- 14 oz. smoked salmon
- 2 egg whites, chilled
- 2/3 cup heavy cream, chilled
- red salad leaves, to serve
- 3 tablespoons olive oil
- 1 tablespoon hazelnut oil
- ½ tablespoon lemon juice
- 2 tablespoons chopped hazelnuts
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- 4-cup terrine mold, lightly oiled and base-lined with wax paper
1. Put the chunks of fresh salmon into a food processor with the orange zest, orange juice, dill, or chervil, and plenty of pepper. Blend until smooth. Remove the bowl from the food processor, cover, and chill.
2. Meanwhile, coarsely chop half the smoked salmon. Put the bowl back on the processor. With the machine running, add the egg whites through the tube, then the cream. Blend until thick and smooth-do not overwork or it will curdle. Scrape into a bowl and stir in the smoked salmon.
3. Carefully fill the prepared terrine with the mixture, packing down well. Level the surface and cover the top with the buttered wax paper. Stand in a roasting pan and pour in hot water (bain marie) to come halfway up the sides. Bake in a preheated oven at 350 F for 35-40 minutes until firm.
4. Remove from the oven, let cool completely, and then chill in the refrigerator. Loosen the edges with a thin knife and turn out onto a wooden board. Trim and tidy up the edges and pat dry. Wrap the terrine with the remaining smoked salmon, pressing down well, and then transfer to a flat serving platter.
5. Put the salad leaves in a small bowl, beat the dressing ingredients together, then pour over the leaves and toss gently. Slice the terrine with a very sharp knife and serve with salad.