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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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Can be served warm (fluffy and light) or chilled (more dense and creamy). Ingredients:
1 lb medium peeled and deveined shrimp |
2/3 lb boneless skinless salmon fillet, cut into chunks |
2 eggs |
1/2 cup firm white breadcrumb |
2 tablespoons tomato paste |
1 tablespoon lemon juice |
1 teaspoon paprika |
1 teaspoon salt |
1/2 teaspoon white pepper |
1 cup chilled whipping cream |
1 cup chopped scallion |
Directions:
1. Preheat oven to 350°; butter a 9x5 inch loaf pan.
2. Coarse chop 1/2 lb of the shrimp and reserve.
3. In a food processor, add the salmon and remaining 1/2 lb shrimp; process to finely chop.
4. Add in the eggs, bread crumbs, tomato paste, lemon juice, paprika, salt, and pepper; briefly process to blend.
5. With the motor running, pour the cream through the feed tube and process just until blended and thick, about 10 seconds.
6. Add in scallions and chopped shrimp; pulse the machine 4 or 5 times just until evenly distributed.
7. Scrape mixture into the prepared pan; set pan in a larger pan half-filled with hot water.
8. Bake until the mousse is firm to the touch and an instant read thermometer inserted in the center reads 155°, 1 to 1 1/2 hours.
9. Let loaf stand in the pan for at least 20 minutes before slicing to serve.
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