Recipe by Libbie Summers as inspired by Rebecca Gardner Houses and Parties
Photography by Chia Chong
Styling by Libbie Summers
A blush pink boyish fish sitting on a princely plate. Simple yet fancy.
Salmon Mousseline
Ingredients:
- 1 cup evaporated milk
- 2 tablespoons unflavored gelatin
- ¾ cup hot fish stock (can substitute vegetable or chicken stock)
- 1 pound fresh salmon, poached or steamed
- 4 tablespoons mayonnaise
- 1 lemon (zest and juice)
- ½ cup finely chopped celery
- 1 cup crushed ice
- 2 teaspoons finely chopped fresh dill plus more for garnish
- pinch of cayenne pepper
- Sea salt to taste
Directions:
In the bowl of a blender, add the evaporated milk. Sprinkle the gelatin over the milk and allow to set for 2 minutes. Add the hot fish stock and blend for 30 seconds at high speed. Add the salmon, mayonnaise, lemon zest and juice and celery. Blend until smooth. With the motor running, add in the crushed ice. Add the dill and cayenne pepper and pulse just to combine. Salt to taste. Pour immediately into the six 1-cup fish molds or one 6-cup mold that have been rinsed in cold water. Cover and refrigerate until firm (approximately 30 minutes). Unmold by running a sharp knife around the edge of the molds and turning upside down onto the serving plate. Serve cold with a sprig of fresh dill for garnish.
Note: For easy breezy entertaining, the Salmon Mousseline may be made the day before.
Prep Time: 30 minutes
Cook Time: n/a
Inactive Time: 30 minutes
Difficulty: Easy
Libbie’s Food Styling Props: We really wanted to keep this shot uber simple as the plates used were very ornate. They are from the collection of Rebecca Gardner. The dinner plate is Green Bouquet by Herend. The salad plate is an English antique c. 1840. (I, like Rebecca, love that pieces so special are used everyday. Don’t just let them set in a cabinet, celebrate the history and beauty of the dish!) Shot sitting on a black chalkboard. No utensils. No napkins. No fuss.
