Salmon and Whitefish Mousse

By norsegal8

Fish mousse (or fish pudding), traditionally made from Norwegian codfish, is one of the finest dishes in Scandinavian cuisine. In the old days, the beating that accounts for its light texture was done with a wooden spoon, but today the food processor does all the work.

Ingredients

• CAVIAR SAUCE:
• 1 1/2 pounds salmon fillet, skinned, deboned and cubed
• 3/4 pound whitefish fillet, skinned, deboned and cubed
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 3 eggs
• 2 egg whites
• 2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 1/2 tablespoons potato flour or cornstarch
• 2 cups heavy cream
• fresh dill sprigs
• 1 cup sour cream
• 2 tablespoons lemon juice
• 1/4 cup (2 ounces) fresh whitefish caviar or red salmon caviar

Preparation

Step 1

Combine the fish cubes in a stainless steel bowl. Add the wine and lemon juice and marinate for 2 to 24 hours.

Process the fish in a food processor fitted with the steel blade until pureed. Place the fish back in the bowl and chill for 1 hour.

In the large bowl of an electric mixer, beat the fish on high speed until light in texture. Gradually beat in the eggs, egg whites, salt, white pepper, potato flour or cornstarch, and cream until the mixture's texture is very light and fluffy.

Preheat the oven to 400 degrees.

Butter a 2-quart loaf pan or terrine. Turn the fish mixture into the pan. Cover with waxed paper, then with foil. Place the pan into a larger pan and add enough boiling water to come halfway up the pan containing the mousse.

Bake for 1 1/2 hours, or until the fish is cooked through.

To make the caviar sauce, in a small bowl, blend together all ingredients.

Remove the moousse from the oven and unmold onto a serving plate. Garnish with fresh dill sprigs and serve hot or chilled with the caviar sauce.