Mousseline with Fresh Tomato Sauce

A blender or food processor is essential to make a featherlight mousseline. Keep everything refrigerated and very cold. Even the food processor bowl can be chilled in the freezer for 20 minutes before using.

10 ounces salmon fillet, skinned and cubed
1 clove garlic, chopped
1 egg
1 extra egg white
salt and pepper
1 1/4 cups heavy cream
1 sprig dill, to garnish

Fresh Tomato Sauce
2 1/2 cups skinned, seeded and finely chopped tomatoes
2/3 cup light cream
2 teaspoons lemon juice
1 teaspoon sugar
1 tablespoon chopped dill

Puree the salmon and garlic in a blender or food processor for about 2 minutes. Add the egg and the extra egg white. Season. Turn the processor on again to mix them, then, with it still running, add the very cold cream through the feed,, tube. Stop as soon as the mixture is thick and smooth. Chill.

Preheat the oven to 350°F and put a roasting pan half-full of very hot water into it. Generously grease a 2 1/2-cup terrine or bread pan. Spoon in the mousseline mixture and cover with a piece of greased foil. Put in the water bath and bake for 30-35 minutes or until the top is firm. Cool.

Meanwhile, make the sauce by combining the tomatoes with all the other ingredients. Turn the mousseline out onto a dish and slice. Serve garnished with the dill and accompanied by the sauce.
SERVES 6