[Vegan Salmon Mousse]
...I've not done the "Master" recipe for this one yet...it's the Chicken Mousse...and Julia says it's an excellent way to use up leftovers...so that's exactly what I'm doing...
...and I happened to have some
leftover Vegan Lox...or vegan smoked salmon...that I thought would be perfect for this recipe...
...so...I got started as I so often do...by sauteeing some green onions until translucent...but not browned...
...then to make my 'flavorful' stock...I added a nori sheet and some water...and I went ahead and added the Agar-Agar at this point too...because it needs to cook a little bit...
...after a couple of minutes I added some Homemade Almond Milk for the cream...as I'm using Aquafaba for the cream...there wouldn't be a really 'creamy' flavor...so I added it here to the stock...
...then I started the whipped Aquafaba as it takes a while to whip up...
...and just let the sauce simmer a bit longer...
...then when the Aquafaba was 'doubled in volume and holding it's shape softly'...
...I added the Vegan Lox to the sauce...
...and then put that into the Vitamix...and blended until smooth...
...then I folded it into the fluff...just to save a bowl...Julia says to do it the other way round...
...the texture looks perfect and mousse-like...
...and then from the back of the cabinet...I got out this mold...which I had gotten at a Church Basement sale in NOrht Dakota...years ago and never used...
...sprayed it with oil...
...and poured the fluff in...
...I'm afraid I may have left it in the fridge too long though...as some of the air bubbles have gotten large and combined...a bit...
...but I filled the sink with warm water...and dipped it in for just a second...
...it unmolded easily...but you can see some of the agar-gel settled to the bottom and set up over the fluff...so...it's not as perfect as it should be...but maybe not too bad...as one of the molding options Julia suggests is to line the mold with jelly...
...we surrounded it with crackers...
...and it was really good...smoky...fishy...and smooth...
...but this was actually better...we piped the leftover fluff directly onto some cucumber slices and topped them with a pinch of dill...
...and ate them right away...so I'd recommend doing that...or as Julia says...instead of molding the mousse you can just heap it up in individual serving shells...
Substitutions:
Vegan Butter for the Butter
Agar-Agar for the gelatin
Nori sheet and water for the fish stock
Almond milk and Aquafaba (added separately) for the cream
Vegan Lox for the salmon
Recipe here:
Scribd and then search for Mastering the Art of French Cooking p. 562...but you'll also need the master recipe on pp. 560-561...
