Pate Iz Shchuki -baked Salmon Mousse

Total Time: 50 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 8 ounces salmon fillets, skinned
• 2 1/2 cups fish stock
• 1/2 lemon, juice and zest of
• 2 lbs fish fillets, skinned (pike is traditional)
• 4 egg whites
• 2 cups heavy cream
• 2 tablespoons fresh dill, chopped
• salt and pepper
• dill, spring (to garnish)

Recipe

• 1 preheat the oven to 350 degrees fahrenheit.
• 2 line a 2 lb loaf pan with parchment paper and brush with oil.
• 3 cut the salmon into 2 inch strips.
• 4 place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
• 5 add the salmon strips; cover and leave for 2 minutes. remove with a slotted spoon.
• 6 cut fish into cubes and process in a food processor or blender until smooth.
• 7 lightly whisk the egg whites with a fork.
• 8 with the motor running, slowly pour in the egg whites, then the cream. finally, add the grated lemon rind, dill and seasoning.
• 9 spoon half of the fish mixture into the prepared pan.
• 10 arrange the poached salmon strips on top, then carefully spoon in the remaining fish mixture.
• 11 cover the loaf pan with foil and put in a larger roasting pan.
• 12 add enough water into the roasting pan to come halfway up the sides of the loaf pan.
• 13 bake for 45 to 50 minutes or until firm.
• 14 leave on a wire rack to cool; chill for at least 3 hours.
• 15 turn out onto a serving plate and remove lining paper.
• 16 serve the mousse cut into slices to serve.