Salmon Mousse With Leeks

Ingredients

• 1 pound skinless
• boneless salmon
• 1 small leek
• trimmed
• 1/4 cup dry white wine
• 1 egg
• Salt to taste
• if desired
• Freshly ground pepper to taste
• 18 teaspoon cayenne pepper
• 18 teaspoon freshly grated nutmeg
• 1 1/2 cups heavy cream
• 1/4 cup melted butter
• approximately
• White butter sauce (see recipe)

Instructions

1. Cut the salmon into cubes.
2. Set aside.
3. Cut the leek crosswise into one- and-one-half-inch pieces.
4. Cut the pieces into thin slices, lengthwise.
5. Cut the slices into very thin strips (julienne).
6. There should be one cup.
7. Increase or decrease the strips to make one cup.
8. Put the leeks in a small saucepan and add the wine.
9. Bring to the boil.
10. Cover and simmer for about 15 minutes.
11. Drain and set aside.
12. Meanwhile, put the salmon into the container of a food processor or electric blender.
13. Add the egg, salt, pepper, cayenne and nutmeg.
14. Start processing while adding the cream.
15. Spoon and scrape the mixture into a mixing bowl.
16. Add the leek strips and fold them in.
17. Bring water to the boil in the bottom of a steamer.
18. Lay out on a flat surface eight rectangles of plastic wrap or aluminum foil, each about 6 by 12 inches.
19. Butter each rectangle on the exposed side.
20. Spoon one-half cup of mousse mixture into the center of each.
21. Roll the plastic wrap or foil to neatly and tightly enclose the mousse.
22. Arrange the rolls in a steamer rack and place the rack over the boiling water.
23. Cover closely and let steam seven minutes (the internal temperature should be about 150 degrees).
24. Remove the plastic wrap or foil and serve with white butter sauce spooned over each serving.