Salmon Mousse

Mushroom Duxcelle

1. Salmon Mousse – in a chilled food processor, puree the salmon trim with the egg whites, once mixed well, season with fine salt, white pepper.
2. 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.
3. 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.
4. Remove mix from the pot and puree in a food processor, season with fine salt and white pepper. Chill and set aside for later.
5. 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.
6. 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.
7. 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.
8. 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.
9. Brush the rest of the puff pastry with the egg wash and chilled before baking.
10. Cook in the oven for 30 to 40 minutes.