"Recipes from the Chef's Kitchen"

Show 372

Joel Olson


Lindsey Gustin and Joel Olson

Salmon Mousse
1)  1 pound salmon filet, skinless and boneless
2)  1 shallot, finely chopped
3)  1 cup heavy whipping cream
4)  1 teaspoon salt
5)  1 tablespoon brandy or Cognac
6)  1 tablespoon Dijon style mustard
7)  1/4 teaspoon cayenne pepper
8)  1/2 tablespoon lemon juice
9)  White peppeer to taste
10) Dill for garnish
11) Lemon for garnish

1) Chop the salmon coarsely.
2) Combine the salmon and shallot in a food processor. Puree until smooth.
3) Add the cream, salt, brandy, mustard, cayenne, lemon juice and
     white pepper.
4) Puree until smooth.
5) Chill.
6) Pipe onto croutons or poach quenelles and serve with pasta.

Chicken Liver Pate
1) 1 pound chicken livers
2) 1 cup minced onion
3) 1 tablespoon peanut oil
4) 2 tablespoons brandy
5) 1/4 pound butter
6) 1/2 cup heavy whipping cream
7) 1/2 cup capers
8) Salt and pepper to taste.

1)  Clean the livers of visible membranes and fat.
2)  Heat a heavy bottomed saute pan over medium high heat with half
      of the peanut oil.
3)  Add the onions. Cook for six to eight minutes until soft. Remove
      from the pan.
4)  Season the livers. Add the other half of peanut oil.
5)  When the pan is hot, add the livers and cook about 6 to 8 minutes,
      until just pink throughout.
6)  Remove from the heat and add to the onions in a food processor.
7)  Force through a strainer if desired.
8)  Add the capers and adjust the seasoning.
9)  Place in mold and chill
10  Serve with croutons.

Good Eating!!!