Starters · Gluten-free

Salmon Mousse Eggs

Name: Salmon Mousse Eggs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 500 g (1 lb 2 oz) canned cooked salmon; 1 large shallot; 5 eggs; 200 g (3/4 cup) thick crème fraîche; 30 ml (2 tbsp) tomato paste; Juice of 1 lemon; Salt and pepper; 2 ml (1/2 tsp) Espelette pepper; Dill sprigs, to serve; Salmon roe, to serve

Small baked salmon flans shaped like eggs, seasoned with lemon, tomato paste and Espelette pepper and finished with dill and salmon roe. The SuperSonic Chopper Extra purées the salmon and shallot, and the silicone egg mould gives the shape and lets the delicate flans slip out.

In brief Salmon Mousse Eggs is a starters recipe cooked in the Tupperware Silicone mould. It takes 50 minutes in total and serves 6 servings.

Total time: 50 min
Prep: 10 min
Cook: 40 min

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Product usedTupperware Silicone mould

Tupperware Silicone mould recipes (102)See the product ↗

+ Tupperware SuperSonic Chopper

Method

Heat a conventional oven to 200 °C (400 °F).
Drain the salmon. Peel the shallot, cut it into pieces and blend it with the salmon in the Tupperware SuperSonic Chopper Extra.
Beat the eggs with the Tupperware Flexible Whisk and stir them into the salmon. Add the crème fraîche, tomato paste, lemon juice, salt, pepper and Espelette pepper and mix until smooth.
Divide the mixture between the cavities of the Tupperware Silicone Egg Mould. Stand the mould in a baking dish and pour hot water into the dish to two thirds of the mould's height.
Bake low in the oven for about 40 minutes. Unmould gently and serve warm or cold, topped with dill and salmon roe.