Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Seafood and Fish => Topic started by: achookwoman on January 27, 2015, 06:21:04 am
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Double Salmon Mousse with Marie Rose sauce
This is a special occasion dish. No it isn't expensive and it isn't difficult, it just tastes special. All can be made ahead and plated up before visitors arrive. There are 2 parts to the recipe and the sauce can be used instead of cocktail sauce with prawns or cray fish. It would be nice on steamed Salmon.
MOUSSE IS BEST MADE AND ALLOWED TO SET UP IN FRIDGE OVER NIGHT.
Marie Rose Sauce. this recipe is from Tom Kerridge's 'Best Ever Dishes", and adapted to TMX.
100g TMX Mayo
50g Tomato sauce
Squeeze of lemon juice
1 teaspoon Brandy
3 splashes of Worcestershire sauce
2 splashes of Tabasco sauce
Pinch of cayenne pepper
Measure all ingredients into TMX bowl and mix for 10 seconds at speed 3. set aside.
Double Salmon Mousse.
1/2 cup of hot water
1 chicken stock cube
15g Gelatine, ( if leaves are used, soak in cold water for 5 minutes and add with tinned salmon.)
220g can of Red Salmon
2 teaspoons of lemon juice
2 Spring onions ,sliced and using some of the green top.
1/2 cup of cream or Greek Yoghurt
1/2 cup of TMX Mayo
100g packet of Smoked Salmon. Diced into 1 cm cubes.
Salt and Pepper to taste.
Method
Put hot water , chicken stock and Gelatine ,( if using Gelatine powder or flakes)in TMX Bowl and zap, speed 5 , 30 seconds.
Add undrained Tinned salmon., onion, mayo, cream or Greek Yogurt, lemon juice salt and pepper, and mix , 30 seconds , speed 7.
Scrape down sides and blend again for 5 seconds.
Add cubed Smoked Salmon and mix 10 seconds, REVERSE.
Pour into a bowl and cover with plastic wrap and refrigerate over night.
This can be set in a mould that has been lined with plastic wrap and turned out on to a platter for serving. the mousse is firm enough to slice or scoop using a knife or spoon heated in hot water.
Serve with the sauce.
Poste
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This looks delicious Chookie. 8)
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Wow Chookie, looks wonderful.
I love Tom Kerridge, we often watch him on Foxtel.
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As you said Chookie, a special recipe to serve to visitors. Great conversion.
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Story behind this book. My sister ordered it for me for Xmas and it didn't arrive until the day before . Xmas she did a panic and bought me a Sally Wise book as she didn't think it was coming. When it came she flicked through it and thought is wasn't very good, but gave it to me last week. I thought it looked very good , but you needed to look at the detail in what seems simple recipes. You can't really tell until you cook a couple of recipes if a book is good and the recipes well tested.
I will certainly be trying more from this book.
The Marie Rose sauce has an excellent balance of ingredients.
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This looks lovely. I will use this sauce recipe to have with seafood too. It sounds perfect.
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Cookie, every now and then , we find a real gem. I think this sauce may be one. The Mousse is also low calorie and it makes many serves. I have served it as a dip with cucumber slices.
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(http://tapatalk.imageshack.com/v2/15/01/28/5562c42e0e5dd59decbd58e8acfc0b35.jpg)
Double Salmon Canapés.
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I bet they tasted nice. ;D
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Love the look of that sauce, I am just wondering how it would work with something other than salmon / sea food. Somehow I don't think tofu would complement it but not sure what to try it with. May have to do some experimenting.
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Cookie, very nice and fresh taste on the cucumber and radish.
Marina, maybe nice on pasta.
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Thanks so much for the recipe. I'm always on the lookout for easy "entertaining" recipes. This looks brilliant. Gradually getting my reluctant friends to realise what a fabulous tool the TM is. At least one of them is buying one now.Can't believe it has taken them so long to get round to it. Thanks again for the fabulous recipe.
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This featured on the forum Facebook site. Well done Chookie.
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Congratulations Chookie.
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Well done Chookie.Your recipes are featured frequently on the Forum Facebook page.
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Just had another look at your first picture of this mousse, Chookie, and noticed the head of a fish peeking out between the lettuce leaves ... hope it wasn't a salmon!!
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Can't wait to make this!! :-*
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Thanks girls. ;D
After our get together in Hobart, Ral and I went on a fab trip up the Gordon River. They served Salmon Mousse piped on to Cucumber slices as Canapés . I thought, perfect for the TMX.
Marina, that is a very ugly little fish that you can see on the plate. This dish is part of a very nice set with a large platter and 12 plates. We bought the set at an Antique Auction. I have been waiting for a special occasion so I can bake a large Salmon in a salt crust.
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Chookie my first introduction to smoked salmon was on the Gordon River cruise about 22 years ago. :D :D :D :D
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Speaking of smoked salmon, whilst in Hobart I had a discussion with someone (one was Bedlam but not sure if anyone else was in on the conversation) regarding hot and cold smoked salmon. There seemed to be a preference to one over the other but I can't remember which was the better choice. Anyone remember this conversation?
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Not me sorry. :( :( :( :( :(
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Judy, probably cold smoked is the more expensive one as it is more difficult to do. It has to be smoked and then cooked , where as the hot smoked is cooked and smoked at the same time. I have hot smoked on the BBQ. Good fun.