Tender Salmon And Creamy Mousse Baked In A Buttery Brioche Crust
There are so many ways to cook salmon: You can throw it on the grill, you can steam it, you can bake it – the list goes on and on and on! But for this recipe, we're taking a couple of cues from French cooking by wrapping two beautiful salmon fillets in a buttery brioche crust and baking it in the oven until it's crispy and golden brown. Oh, and we're also throwing in smooth salmon mousse for good measure. This is haute cuisine, home-style, or home cuisine, if you will!
- 1 large salmon filet (about 1½ lbs)
- fresh herbs, chopped (parsley, chives, rosemary, thyme)
- juice & zest of 1 lime
- salt & pepper to taste
For the brioche:
- 2 cups flour
- 0.67 oz fresh yeast (⅓ of a 2 oz cube)
- ⅓ cup lukewarm milk
- 3 egg yolks
- 1 egg
- 1 tbsp sugar
- 2 tsp salt
- ¾ stick butter, room temperature & cubed
- flour for kneading
- 1 egg yolk + 2 tbsp lukewarm milk for the egg wash
For the salmon mousse:
- 6 oz salmon (cut from the large filet)
- salt & nutmeg to taste
- 1 pinch mild chili powder
- ⅔ cup chilled heavy cream
1. For the brioche, first mix the fresh yeast with 3 tablespoons of flour and about 3 tablespoons of lukewarm milk. Cover the mixture and leave in a warm place until cracks start to form on the surface. Add the rest of the flour to a bowl, make a well in the middle, and pour the mixture you just made into the well. On the edges of the bowl with the flour, add the egg yolks, egg, sugar, salt, butter, and the rest of the milk. Now knead all the ingredients together until a smooth dough starts to form. Let the dough rise in a warm place until it has doubled in size, then refrigerate it overnight and knead it again the next day before continuing to work with it.
2. Preheat the oven to 375°F. Wash the salmon and pat it dry. Cube about 6 ounces of the salmon and freeze the pieces for 5 minutes.
3. Cut the rest of the salmon filet into two large pieces. Drizzle the lime juice over both pieces, season with salt and pepper, and roll them in the chopped herbs. Then freeze the salmon for 5 minutes.
4. Meanwhile, puree the cold salmon cubes with the chili powder, nutmeg, and heavy cream into a mousse, making sure to add the heavy cream gradually so that it can properly combine with the fish. The mousse should be smooth and shiny.
5. Roll out the brioche dough into a rectangle. Place one of the large pieces of salmon into the middle of the dough. Spread some of the salmon mousse on top of the filet and then carefully press the second piece of salmon onto it.
6. Wrap the salmon in the brioche dough.
7. Mix the egg yolk and lukewarm milk and brush the egg wash over the brioche dough. Now put the filled dough in a warm place for 45 minutes before scoring the dough with a knife and cooking it for 45 minutes at 375°F until golden brown.
Doesn't this brioche crust look divine? Just imagine how the buttery smell of the brioche will waft through the air as you take it out of the oven. And then there's the aroma of the salmon fillets and mousse hidden on the inside, only revealed once you cut into it. We recommend serving this salmon with a delicate white wine sauce.
This dish is perfect for any dinner party, but it's especially great on a balmy summer night. Don't miss out on this delightful combination of delicate, buttery brioche and delicious, flaky fish. Bon appétit!
Get the recipe for the Salmon & Lemon Risotto featured in the bonus video.