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Salmon Quenelles



Chef/Owner Cam Tran
Café Ce Soir

Fluffy salmon mousse pairs with a rich cream sauce spiked with the heady flavour of saffron.

Salmon Mousse
300 g salmon fillet
1 egg
3 Tbsp whipping cream
1/2 Tbsp lemon pepper
1 tsp garlic salt
1/4 tsp paprika
1/4 tsp black pepper
salt and pepper, to taste
Saffron Sauce
1 tsp garlic minced
1 Tbsp minced white onion
1 cup white wine
10-15 saffron threads
1/2 cup whipping cream
1/8 tsp ground black pepper
1/4 tsp garlic salt
salt and pepper, to taste
Parmesan cheese, to taste

Salmon Mousse
1. Purée salmon in a food processor. Add the remaining ingredients and purée until blended thoroughly.
2. Bring 2 cups water to a boil in a pot. Add a small drop of salmon mousse into the boiling water. Once the mousse floats, remove and taste. Season remainder of mixture with salt and pepper if needed.
3. Add 6 heaping tablespoons of salmon mousse into the water, cooking until they float. Remove from heat and place quenelles in a baking dish.
Saffron Sauce
1. In a pot with butter, sauté garlic and onions until golden brown on medium high heat. Add all remaining ingredients except Parmesan and bring to rolling boil. Reduce heat to low for 10 minutes. Season to taste with salt and pepper. Cool the sauce in a water bath or leave for 1 hour until saffron is infused.
4. Pour the saffron sauce over the salmon mousse. Sprinkle Parmesan cheese on top and bake 15 minutes at 350°F, until golden brown.

Yield 2 servings

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