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




May 2005

Samira’s Smoked Salmon Mousse with Leek Sauce – from our Paris one-day class with Chef Samira.

4 Servings

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



  1. Using a food processor, process all ingredients until creamy.
  2. 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.

  1. Bake in preheated oven (325°F) for 20 to 25 minutes.
  2. 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

  • 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.


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

of minutes.

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

are cooked.

  1. Remove from heat and cool at room temperature.
  2. 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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