Samira’s Smoked Salmon Mousse with Leek Sauce

January 30, 2010  |  By The International Kitchen
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Samira’s Smoked Salmon Mousse with Leek Sauce

Featured May 2005

Samira’s Smoked Salmon Mousse with Leek Sauce – hails from our Paris one-day class with Chef Samira. This surprisingly simple recipe will wow your friends.

4 Servings

  • 7 oz smoked salmon
  • 1/3 cup heavy cream
  • 1 large egg

Smoked salmon mousse made in a cooking class in ParisProcess:

Using a food processor, process all ingredients until creamy.

Pour mixture in buttered dish or in buttered ramekins. Place dish or ramekins in a larger dish containing water. Water should cover bottom half of dish or ramekins.

Bake in preheated oven (325°F) for 20 to 25 minutes.

Remove from oven, remove mousse from water and let cool at room temperature before placing in the refrigerator. Serve with cold leek sauce.

Leek Sauce Ingredients

  • 1 tablespoon butter
  • 1 small leek, white and very light green parts only, coarsely chopped
  • 2 cups water
  • 1 large potato, about 4 ounces cut into cubes
  • 1/4 cup whipping cream.


Heat butter in a medium size pot, add leek and sauté for a couple of minutes.

Add potatoes and water. Bring to boil, reduce heat and cook until potatoes are cooked.

Remove from heat and cool at room temperature.

Using a blender or food processor, pure mixture until soft and creamy. Add cream and mix well. Cool at room temperature.

For a layered look, insert either sections of cleaned fresh salmon or a couple of cleaned large shrimp in the center of the mixture before baking.
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