Salmon mousse stuffed with mussels

Salmon mousse stuffed with mussels
Serves 6

equipment: 6 plastic ¼ pint pudding basins

For the mousse:

225g / 8 oz fresh salmon fillet
Salt / pepper / nutmeg
2 egg whites
300 ml / ½ pint double cream

For the filling

1 kilo / 2 lb 2 oz live mussels
100 ml / 4 fl oz white wine
1 small onion
25g / 1 oz butter
1 tsp plain flour
1 tbsp double cream
Black pepper

To make the mousse, place the salmon fillet in the food processor and process until it becomes a paste. Add the seasoning and the egg whites and process again to a smooth puree. Finally add the double cream and process until mixed and firm (do not over process at this stage as the cream may separate). Remove from the food processor and refrigerate to become more firm.

Wash the mussels discarding any damaged or open ones. Place them in a large saucepan and put in the white wine. Cover with a lid, place the pan over a high heat and allow the mussels to steam open, shaking the pan from time to time. When they are all fully open tip the mussels into a colander with a bowl underneath. Once the liquid has drained into the bowl, allow it to settle then pour it carefully into another receptacle taking care to leave behind any debris at the bottom. Now remove the mussels from the shells and steep them in this liquor. Also remove any beards that are still attached.


Chop the onion very finely and fry it gently in the butter until it is soft. Sprinkle in the flour and let it sizzle in the butter before adding enough of the mussel stock to make a light sauce. Add the cream and then add a little black pepper (it should not need any salt). Drain the mussels and add them to the sauce.

Put the salmon mousse into a piping bag with a plain ¼ inch nozzle. Line the pudding basins with the mousse piping in a coil fashion right up to the rim. Fill the centres with the mussel mixture and then seal the top with more mousse. Cover and gently steam the mousses for 15 - 20 minutes until the top is firm. To serve gently unmould the mousses onto plates, (you may have to run a knife very carefully around the outside). Drizzle with a little beurre blanc from the previous recipe. You can cut these open to show the filling or leave it as a pleasant surprise for your guests.