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Philadelphia Salmon mousse with a melting Philadelpia centre, Samphire & Tomato salad & Philadelphia Beignets
a 6cm piece of
Trim salmon, blitz in food processor with the egg white, add seasoning. Pass through a fine sieve. Add about three quarters of the Philadelphia and all the cream and mix well. Season.
Butter 4 individual moulds and line with some dill sprigs. Pipe the mousse into the prepared moulds leaving a hollow in the middle for the remaining Philadelphia. Spoon in the Philadelphia and top with more mousse. Cook over a Bain Marie for around 10 minutes.
Make choux paste, by heating the butter and water in a saucepan until boiling. Add the flour and beat thoroughly with a wooden spoon. Beat in the egg a little at a time. Allow to cool then beat in the Philadelphia cream cheese and capers. Use to make 12 quenelle shaped beignets.
To prepare the salad finely brunoise the shallot and sweat it off with the samphire, quarter the cherry tomatoes and dice the cucumber. Toss the salad ingredients together.
Deep fry the beignets.
To serve, turn out the mousse on to a serving plate. Position three beignets and some of the samphire salad around the mousse. Finish with a little dill oil, if liked.
For a stronger salmon flavour perhaps try using smoked salmon or a mixture of fresh and smoked salmon.
The addition of a whipped egg white would give a lighter texture to this mousse.
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