Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 1 hour
2/3 lb fresh filleted salmon
1/3 lb smoked salmon
5 yolks
2 cups of cream
2 tablespoons crème fraiche
kosher salt
a pinch of kosher salt
1 small red onion
1 hothouse English cucumber
2 tablespoons flat parsley leaves
1/4 cup red wine vinegar
2 tablespoons sugar
1/2 baguette, sliced and toasted
Preheat oven to 250 degrees F.
Cut salmon up in to large cubes. In a food processor add salmon, yolks, and crème fraiche. Seaon with salt then turn on processor. With the motor running add the cream until you have a smooth paste that is light and airy. Divide mixture amongst 4 ramekins then place ramekins in a large roasting dish and fill dish with water. Cover with foil and place the whole dish in the oven. Bake for 30-35 minutes until mousse springs back slightly when touched. Remove from water bath and cool for 10 minutes before refrigerating.
To pickle red onions and cucumber mix vinegar and sugar in a mixing bowl until sugar has completely dissolved. Finely slice red onion and cucumber then toss in vinegar solution. Cover and refrigerate for 15 minutes before serving. Drain and toss with parsley leaves.
Serve salmon mousse with pickled red onion and cucumber mix and crispy toasted slices of baguette.
Do you have a crème fraiche recipe? Nobody in Memphis carries it. We are way behind the times.
Hi,
http://www.tylerflorence.com – da best. Keep it going!
Thank you
Hi MitchSchaft – I’m Anthony, Tyler’s Sous Chef – you can use sour cream as a substitute here. thanks
Thanks, Anthony. I think I’ll try out some recipes I found on the net. Using a cup of heavy cream and a tablespoon of buttermilk. Heat the cream, add the buttermilk and leave it sitting out, covered, for a day or 2. I want the real thing
.
What do you think, Anthony? Is that something you guys do or do you just buy it already made? I have no idea.
Creme Fraiche: In a medium saucepan over low heat, warm the cream to 105 degrees F (40 degrees C). Remove from heat and stir in the buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 – 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be made and stored in the refrigerator for up to 10 days.
Creme Fraiche Frosting:
In bowl of electric mixer, with whisk attachment, beat the Creme Fraiche with 1-2 tablespoons (14-28 grams) of granulated white sugar until stiff peaks form. Can be used in desserts instead of whipped cream.
Recipe:
1 cup (240 ml) heavy whipping cream
1 tablespoon buttermilk
Note: If possible, use pasteurized heavy whipping cream, as ultra pasteurized will take longer to thicken.
Read more: http://www.joyofbaking.com/CremeFraiche.html#ixzz0KK2FwfE2&C