Dariole de Saumon
This elegant French appetizer features delicate salmon mousseline baked in individual molds. It's light, flavorful, and perfect for a sophisticated start to any meal. Serve it warm with a light sauce or a fresh herb garnish.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 304 kcal
Allergen information: may contain eggs, fish, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 300 gsalmon fillet, skinless, boneless
- 1 pcsegg, large, egg white only
- 120 mlheavy cream, cold
- 1 tbspfresh dill, finely chopped
- 0.5 tsplemon juice
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 1 tbspbutter, melted, for molds
Equipment
dariole molds · food processor · knife · baking dish
The method
Step by step
- 1
Preheat your oven to 160°C (325°F) and butter four individual dariole molds or ramekins.
About 5 min
Cook’s note: Ensure molds are well buttered to prevent sticking.
- 2
Cut the salmon fillet into small pieces and place them in a food processor.
About 2 min
- 3
Add the egg white, lemon juice, salt, and black pepper to the food processor with the salmon.
- 4
Process the mixture until it forms a smooth paste, scraping down the sides as needed.
About 3 min
Cook’s note: Do not over-process, as this can make the salmon tough.
- 5
Gradually add the cold heavy cream while processing until just combined and smooth.
About 2 min
Cook’s note: Adding the cream slowly helps emulsify the mixture.
- 6
Stir in the fresh dill by hand, ensuring it's evenly distributed.
About 1 min
- 7
Spoon the salmon mixture into the prepared dariole molds, filling them about three-quarters full.
About 2 min
- 8
Place the filled molds in a baking dish and pour hot water into the dish, creating a bain-marie, until the water comes halfway up the sides of the molds.
About 2 min
Cook’s note: The bain-marie ensures gentle, even cooking and prevents the mousseline from drying out.
- 9
Bake for 18-20 minutes, or until the mousseline is set and lightly golden on top.
About 20 min
Cook’s note: A toothpick inserted into the center should come out clean when cooked.
- 10
Carefully remove the molds from the bain-marie and let them cool for a few minutes before unmolding.
About 3 min
- 11
Invert each dariole onto a serving plate.
About 1 min
Cook’s note: A thin knife around the edge can help release them if needed.
Per serving
Nutrition
- Calories
- 303.5kcal
- Protein
- 17.3g
- Carbs
- 1.3g
- Fat
- 25.1g
- Fibre
- 0.1g
- Sugar
- 1.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dariole de saumon in an airtight container in the refrigerator.
Gently reheat in a microwave or a warm oven until just heated through.