Salmon mousse
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Salmon, fresh, pieces, cubed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper, white |
| 4 | eaches | Egg whites |
| 11 | ounces | Cream, heavy |
Directions
Put the salmon pieces into a food processor with salt, pepper and egg whites. Puree for a minute. Slowly add the cream while processing.
Chill.
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans
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