Hello everyone!
MRS. PATMORE: Right, this is a list of what you’ll need. I’ll come in on Thursday morning and see how you are getting on.
ETHEL: Can I really do it? Salmon mousse?
MRS. PATMORE: Anyone who has the use of their limbs can make a salmon mousse.
Dowton Abbey – Season 3, Episode 6
Have you ever felt your mouth start watering while watching Downton Abbey dining scenes with all that luxuriant courses that British aristocracy used to enjoy at that time? How about the fish cream that looks so deliciously sophisticated on the TV? You guessed it right! We are going to cook the famous salmon mousse that is going to be the perfect starter for our upcoming Lenten Thanksgiving series!
I always felt intimidated by fish molds because it looks like cooking such a dish requires a ton of professionalism but as you know the only way to overcome your fear is to go through it. I did so and cooking fish mousse appeared to be a piece of cake. I was also suspicious of the outcome. All fish related dishes involve a risk factor. It is hit or miss. But the final result of the current fish cream exceeded my expectations!
Imagine a lobster or crab bisque turning into pate texture and being spread over a piece of toast garnished with the greens of your choice. Creamy pate has bite-size flakes of salmon that give the gentle pate a character texture-wise, while the extinguished New Orleans taste achieved by the cayenne pepper adds more to the attitude.
The original recipe calls for whipped cream, that we can not afford of course because we are on a Lenten, dairy-free blog here! I decided to substitute cream for a good quality coconut cream which worked perfectly. I was afraid the coconut cream will give the salmon mousse a distinguished coconut flavor but it did not at all. I am very, very pleased with the result. Try it and you won’t be disappointed. Indeed you will make it your kitchen staple, I promise!
If you are not after the heat and cayenne pepper is not among your favorites, substitute it with nutmeg and you will get a very elegant alternative with a Christmas motive.
“Salmon mousse is one of the few iconic Downton dishes. It’s referred to a lot and often at times of stress: Daisy makes one with the new mixer, and Cora makes a point of congratulating her on her success, causing a mild breakdown in Mrs. Patmore, who, despite her dislike of modern gadgets, sneaks in after-hours to practice using the machine. It’s over a salmon mousse that Harold Levinson Half-heartedly woos Madeleine Allsopp in season 4, and it’s salmon mousse that helps Ethel learn to cook in season 3. This version from Escoffier is far simpler and better than many similar recipes of the era, proving exactly why the chef became so highly revered.”
Inspired by: The Official Downtown Abbey Cookbook by Annie Gray
After eating this incredible meal, you will become a pinch happier, I promise!
Bon Appétit!
Downton Abbey salmon mousse
Ingredients
- 1 1/2 tsp. powdered gelatin (or 3 gelatin sheets)
- 1 tsp. cornstarch
- 3/4 cup chicken or vegetable stock
- 1 lb skin-on salmon fillets
- 1 cup dry white wine
- 1/4 tsp. cayenne pepper
- 1/2 lemon grated zest
- 1/4 tsp salt
- 1 1/4 cups coconut milk
- 1 lb spinach, watercress or other greens for garnish
- 8 pieces crusty bread or crostini for serving
Instructions
- Mix the powdered gelatin with 1 tbsp. water in a small bowl and let stand for 1 minute to soften; or if using gelatin sheets, put them in a bowl, add cold water to cover, and let soak until floppy, 5-10 minutes. In a small bowl, dissolve the cornstarch in 1 tbsp. of the stock. Pour the remaining stock into a small saucepan and bring to a boil. Add the cornstarch mixture to the boiling stock and stir until the stock thickens. Remove from the heat, add the softened gelatin, stir until dissolved, and let the stock cool to room temperature. It should be thick and gloopy but still pourable.
- Put the salmon and wine in a wide saucepan and add enough cold water to cover the salmon. Bring to a boil over high heat, reduce the heat to a medium, and simmer gently until cooked through 10-12 minutes. Remove from the heat, transfer the fish to a plate and discard the cooking liquid. Remove and discard the skin and any errant bones from the fish.
- Put the salmon flesh in a large bowl and flake it with a fork, breaking it into small pieces without mashing it. Add the cooled stock, the cayenne (or nutmeg), lemon zest, and salt and mix gently but thoroughly. In a separate bowl, using a whisk or a handheld mixer on medium speed, whip the cream until soft peaks form. Fold the cream into the salmon mixture just until no white streaks remain.
- Enjoy with fresh greens on a toast
Try my favorite Lavender Cured Salmon which goes so deliciously on everyone’s favorite avocado toast, and yet so easy to make at home!
This recipe is confusing (it is also confusing in the cookbook). If you put the gelatin in with the fish, then discard the cooking liquid, how can you then add the gelatin to the finished product?
Dear Elizabeth, good catch, thank you. One line in the recipe was missing. You dissolve gelatin in the stock, then you add the flavorings and cooked fish. You should discard the cooking liquid, fish has already absorbed all the wine flavor and the cooking liquid is no longer needed. Let me know how it comes out!
I am allergic to coconut. Is there a suitable substitute for the coconut milk?
Hi Stephanie,
You may try our homemade almond milk (if you don’t have allergy to it) and increase amount of gelatin.