Mom's Salmon Mousse

Name: Mom's Salmon Mousse
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 5
Cuisine: Global
Ingredients: 237 milliliters fresh bread crumbs; 2 Tbsps melted butter; 454 grams salmon, drained and flaked; 237 milliliters grated carrots; 2 eggs, beaten; 1 Tbsp chopped fresh parsley; 1 pinch ground black pepper; 3 Tbsps lemon juice; 118 milliliters scalded milk; 1 teaspoons salt; 2 teaspoons prepared yellow mustard

Mom's Salmon Mousse is a pescatarian recipe with 5 servings. One serving contains 305 calories, 27g of protein, and 13g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of bread crumbs, eggs, scalded milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan.

Equipment you will use

Loaf Pan

Oven

In a medium bowl, mix together the salmon, bread crumbs, carrots, mustard, eggs, milk, butter, lemon juice, parsley, salt and pepper using your hands until evenly blended. Press into the greased loaf pan.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lemon Juice

Carrot

Mustard

Parsley

Butter

Salmon

Egg

Milk

Equipment you will use

Loaf Pan

Bowl

Bake for 50 minutes in the preheated oven. Cool 5 minutes before serving.

Equipment you will use

Oven

Equipment

Loaf Pan

Oven

Bowl

Ingredients

Servings:

237milliliters

fresh bread crumbs 2Tbsps

melted butter 454grams

salmon, drained and flaked 237milliliters

grated carrots 2

eggs, beaten 1Tbsp

chopped fresh parsley 1pinch

ground black pepper 3Tbsps

lemon juice 118milliliters

scalded milk 1teaspoons

salt 2teaspoons

prepared yellow mustard

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon.

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.