Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Salmon Mousse with Shrimp Cream
Salmon Mousse with Shrimp Cream
(Mousse di Salmone con Crema di Gamberi)
 
 
Ingredients:

1 lb and 5 oz (600 grams) salmon (cleaned and filleted, bones and head saved)
2 egg whites
8 fl oz (250 ml) double cream
Butter for greasing
Salt and white pepper

For the Shrimp Cream:
18 cooked shrimp
2 oz (50 grams) butter
2 fl oz (50 ml) brandy
1 tablespoon plain flour
Salt and pepper

Directions:

Preheat the oven to 160C (325F) Gas Mark 3.

Grease a ring mould pan with butter.

Skin and chop the salmon fillets and place in a bowl.

Place the skin, any trimmings, the bones and head in a large saucepan.

Add water to cover, bring to a boil, then lower the heat and simmer for 30 minutes.

Whisk the egg whites in a clean bowl until stiff.

Whip the cream in another bowl until stiff.

Add in the egg whites, then the cream into the chopped salmon and season with salt and pepper.

Pour the mixture into the ring mould and place in a roasting tin.

Pour in boiling water so that it rises to about halfway up the side of the mould and bake for 45-50 minutes.

Meanwhile, strain the salmon stock into a bowl.

Prepare the Shrimp Cream:
Peel and devein the shrimp and finely chop the shells.

Heat half the butter in a frying pan, add the shells and cook, stirring frequently, for a few minutes.

Sprinkle with the brandy and cook until it has evaporated.
 
Then season with salt and pepper.

Mix the remaining butter and the flour to a paste and add to the pan, stirring.

Stir in as much of the hot salmon stock as required to make a slightly runny sauce.

Strain into a bowl and add the shrimp.

Turn out the mousse and pour the shrimp cream in the middle. Serve immediately. Serves 6-8.

That's it!
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy