- Salmon Mousse – in a chilled food processor, puree the salmon trim with the egg whites, once mixed well, season with fine salt, white pepper.
- Last slowly add in the 35% cream to mix, pass the mousse through a fine strainer, Mix half of the mousse with the white and wild rice. Then chill both the remaining salmon mousse and the mousse mixed with the rice for later.
- Mushroom Duxcelle – melt butter in a large pot and gently sauté the garlic, shallot and mushrooms, add in the wine and herbs and continue to cook until all the wine has been absorbed.
- Remove mix from the pot and puree in a food processor, season with fine salt and white pepper. Chill and set aside for later.
- Assemble: Lay large sheet of puff pastry down on a layer of parchment paper. Brush the pastry with the egg wash and then place three crepes down the center of the pastry, create a thin layer of spinach down the center of the crepes, thinking of the shape of the sides of salmon.
- Then using a spatula, spread a thin layer of salmon mousse over the spinach and then place one of the sides of the salmon on top of the mousse. Next spread a slightly thinker layer of the rice salmon mousse mixture on top of the salmon, followed by a thin layer of the mushroom puree.
- Then place the quail end to end down the center of the mushroom, rice, mousse mix. Now reverse. A layer of mushroom mix, then the salmon rice mix. Followed by the side of salmon, salmon mousse, spinach and then crepes.
- Once down, roll the edges in the puff pastry to create a roll. Seal the edges with the egg wash and place the seam down on the parchment paper.
- Lastly brush the rest of the puff pastry with the egg wash and chilled before baking.
Join the conversation