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 white 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 white fish mixture into the prepared pan. 10. Arrange the poached salmon strips on top, then carefully spoon in the remaining white 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
