Smoked Salmon Mousse w/ Scallops & Leek Sauce | Creative Cooking for Healthy Living | Samira Hradsky

Mousse 1 pound smoked salmon 1/2 cup heavy cream 2 large eggs Using a food processor, process all ingredients until creamy. Pour mixture in buttered loaf dish. Place the dish in a large baking pan containing water Water should cover bottom half of dish. Bake in preheated oven (325°F) for 40 minutes. Remove from oven, remove mousse from water and let cool at room temperature. Refrigerate until ready to serve. Serve with cold leek sauce Leek Sauce 1 tablespoon butter 1 to 2 leeks, white and very light green parts only, coarsely chopped 2 cups water 1 large potato or 2 medium ones, about 6 ounces cut into cubes ¼ cup whipping cream. Melt butter in medium size saucepan, add leek and sauté for a couple of minutes. Add potatoes and water. Bring to boil, reduce heat and cook until potatoes are cooked. Remove from heat and cool at room temperature. Using a blender or food processor, puree mixture until soft and creamy. Add cream and mix well. Cool at room temperature. (makes about 8 servings) Note Insert scallops or cleaned large shrimps wrapped in blanched spinach leaves in middle of mixture i before baking.