Salmon Mousseline with Corn Lime Relish

Recipe by Chef Jason Rosso


  • ½ pound fresh salmon
  • ½  pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
  • 1/2 cup heavy cream
  • Juice of 1/2 lemon
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon dill, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 whole eggs
  • Salt and pepper to taste
  • 1 tbsp chopped garlic
  • Relish
    • 1 cup frozen corn
    • 1 small red onion diced
    • 1 small red pepper diced
    • ½ bunch cilantro chopped
    • 1 tbsp chopped garlic
    • ½ cup grapeseed oil
    • Juice of 2 limes
    • 2 oz white balsamic vinegar


  1. Place both types of salmons into a food processor and puree on high speed. Slowly add the heavy cream, in a slow stream until well blended. Add the garlic and mix well. Add the eggs as the salmon mixture is pureeing.
  2. Puree the salmon mixtures until smooth and light. Remove from the food processor and mix in herbs and seasoning to taste.
  3. Pour the salmon mouse mixture into ramekin molds and bake in a water bath for about 20 minutes on 350. When finished, allow them to cool and remove them from the molds.
  4. Top with a spoonful of the corn lime relish.