Dutch Salmon Mousseline Terrine with Chervil

Name: Dutch Salmon Mousseline Terrine with Chervil
Prep time: 180 min
Total time: 180 min
Yield: 4 people
Cuisine: Dutch
Ingredients: 400 g Wild salmon fillet; 300 ml Whipping cream; 3 Eggs; 160 g Clarified butter; 4 sprigs Chervil; 60 ml Dry white wine; 2 tbsp Mustard; 1/2 Lemon; to taste Salt; to taste Black pepper

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More refined than a simple fish spread, this baked salmon mousseline sits right between pâté and terrine. It is smooth, elegant and excellent for a festive first course.

Serves: 4 people

Preparation time: 180 min

Ingredients

Wild salmon fillet – 400 g
Whipping cream – 300 ml
Eggs – 3
Clarified butter – 160 g
Chervil – 4 sprigs
Dry white wine – 60 ml
Mustard – 2 tbsp
Lemon – 1/2
Salt – to taste
Black pepper – to taste

Method

STEP 1
Whip the cream lightly until it reaches the thickness of drinkable yoghurt. Cut part of the salmon into small cubes and reserve the rest to puree.
STEP 2
Blend the pureeing portion of salmon with one egg white, salt and pepper until smooth, then fold in the lightly whipped cream. Spoon this mixture into a lined mould and distribute the reserved salmon cubes through it for a more interesting texture.
STEP 3
Bake the mousseline gently at 160 degrees Celsius until just set. Do not overbake it or the terrine will lose the delicate texture that makes mousseline special.
STEP 4
Make the sauce by whisking the egg yolks with the wine and mustard over gentle heat, then slowly adding the clarified butter. Finish with chopped chervil and a squeeze of lemon.
STEP 5
Cool the terrine completely before slicing. Serve it chilled or just off the chill with a little of the chervil sauce.