Salmon Coconut Mousseline
Salmon Coconut Mousseline
Yield: 6
Serves: 6
Prep: 15 min
Cook: 45 min
Ready: 60 min
Ingredients
1 1/2 lb of Pacific Sockeye or King (Coho) Salmon (those have the best flavor)
3 eggs, 2 of which separated
1 cup coconut milk (you can add a couple dollops of cream for more richness)
3 cups chicken stock
juice of 1 lemon
1/4 cup chopped dill
2 tbsp butter
1 tbsp coconut oil
3/4 lb sliced mushrooms
1/4 cup garbanzo bean flour or coconut flour
pinch of salt and pepper
1 prepared Pecan Crust, find my recipe HERE
Instructions
Combine pecan coconut crust mini pie ingredients and bake for 20 mins at 325F in a mini pie pan (you can pre-bake if you want).
Preheat oven to 325F. Skin salmon and chop into large pieces. Combine 1/2 lb. of salmon with egg whites and coconut milk (cream too) in a food processor and mix until smooth. Pour the mixture over the roughly chopped salmon in a bowl. Set aside.
Melt butter and coconut oil in a sauce pan on med-low carefully so as not to let the butter smoke. Add the mushrooms and saute for 4-5 mins. Add flour and continue for another minute.
Take the marinating salmon out of bowl and divide equally into the 6 nut crusts. Place the mushrooms in the marinating mixture, adding the egg yokes plus the final egg (beaten first), chicken stock, lemon, salt, pepper and dill (minus a couple of tablespoons for garnish) and mix together by hand. Pour over the salmon in the pie crusts and bake for 25 mins. You may have some mixture left which you'll have to discard.
Test for doneness to make sure all ingredients are cooked through (do this since mini crusts come in different sizes. Sprinkle a little dill on top of each.
