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Serve with Shrimp Americaine Sauce and white rice and steamed vegetables

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  • 200 g Smoked salmon with noticeable smoke flavour
  • 100 g salmon scraps,chopped
  • 1/2 tsp salt
  • ground white pepper,to taste
  • 1 shallot,peeled and cut into small chunks
  • 1 small egg,lightly beaten
  • 3 tbsp heavy whipping cream,cold
  • 1 tbsp chives or green onions,thinly sliced
  • 8 filets of sole 60-85 g each
  • butter,for pan
  • 1 cup fish stock or water
  • 1/2 cup white wine
  • toothpicks


Servings 4


Step 1

In the bowl of a food processor,add the smoked salmon,salmon scraps,salt,white pepper,and shallot.Puree for 1 min.Add the egg and puree 1 additional minute.Add the cream in a slow steady stream until it is incorporated.Remove the seafood mousse from the bowl and place it in a clean container.Stir in the chives or green onions and place the mousse in the fridge for 20 min to firm up.
Preheat the oven to 350 f. Take each filet and place 1/8 of the fish puree on the filet near the tail end.Roll up the filet gently,taking care not to squeez out any mousse.Secure the roll with a toothpick.
Butter a high-sided sheet pan or baking dish.Pour the fish stock and wine into the pan.Place the 8 stuffed filets in the pan with the filling sides facing up.Bake in the oven for 15 min or until mousse is just set and fish flakes easily


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