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Salmon Studded Scallop Mousse with Green Mayonnaise Recipe

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This recipe for Salmon Studded Scallop Mousse with Green Mayonnaise is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs scallops, sea or bay
2 egg whites
1 1/8 tsp salt
1/8 tsp cayenne pepper
3 tsp fresh lemon juice
2 cups heavy cream
1/2 lb salmon fillet, cut into 1/2" cubes
2 cups Green Mayonnaise
Directions:
Directions:
1. In a food processor, chop the scallops. Add 1 of the egg whites, 1 tsp of the salt, the cayenne pepper and 2 tsp of the lemon juice. puree until smooth. add the second egg white and blend in well. Add 1 cup of the cream and let the machine run for 1 minute. Remove the lid, cover the bowl with plastic wrap and place in the freezer for 15 minutes. Preheat the oven to 350º.

2. In a large bowl toss the salmon with the remaining 1/8 tsp of salt and the 1 tsp of lemon juice.

3. Return the bowl of scallop puree to the processor and with the motor running, slowly pour the remaining cup of cream through the feed tube. Scrape down the sides and process for 30 seconds.

4. Fold the mousse into the salmon to distribute the salmon cubes evenly. Pack into a lightly oiled 8 cup loaf pan or mold, preferably non-stick. Cover the pan with lightly oiled aluminum foil.

5. Place the loaf pan in a larger roasting pan and set in the oven. Pour in enough boiling water to reach halfway up the loaf pan. Bake for 1 hour, or until the top feels springy and a skewer inserted in the middle comes out clean. Let cool, then refrigerate, covered, for at least 6 hours or overnight. Serve chilled with Green Mayonnaise.

6. For Green Mayonnaise: In the food processor: add 2 tbsp of safflower oil, 2 tbsp of hot water, 2 tbsp of vinegar, 1/2 cup of watercress, 1/4 cup of chives and 1/4 cup of fresh dill. Process until smooth and chill.
Number Of Servings:
Number Of Servings:
12

 

 

 

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