Curried Salmon Mousse
Photo: Annabelle Breakey; Styling: Kevin Crafts
How to Make It
Step 1
1
Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.
Step 2
2
Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute. Whirl mixture in a food processor with coconut milk, cream cheese, sugar, and 1 tsp. salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.
Step 3
3
Top Wine Picks:
Step 4
4
Curran 2009 Grenache Blanc (Santa Ynez Valley; $22). Orange and apricot with river rocks beneath and a spicy lemon-drop finish.
Step 5
5
Jaffurs 2009 Thompson Vineyard Grenache Blanc (Santa Barbara County; $30). Delicate jasmine and Asian pear open to stone fruit and zesty lemon.
Step 6
6
Tangent 2009 Paragon Vineyard Grenache Blanc (Edna Valley; $17). Loads of juicy melon, plus tart, refreshing grapefruit and peach with an edge of minerality.
Ingredients
1/2 cup dry white wine
2 teaspoons salt, divided
1 pound rinsed wild sockeye salmon fillet
1 tablespoon vegetable oil
1 cup chopped shallots
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 teaspoon Thai red curry paste
1/3 cup coconut milk
1/4 cup cream cheese
1/4 cup lime juice
1 1/2 teaspoons sugar
Fresh chives, chopped
Directions
Step 1
1
Boil 2 cups water, wine, and 1 tsp. salt in a medium frying pan. Simmer fish just until opaque. Drain, cool, skin, and flake.
Step 2
2
Pour oil into pan over medium heat. Cook shallots, garlic, and ginger until softened. Stir in curry paste; cook 1 minute. Whirl mixture in a food processor with coconut milk, cream cheese, sugar, and 1 tsp. salt until smooth. Pulse in salmon, then lime juice. Serve chilled, topped with chives.
Step 3
3
Top Wine Picks:
Step 4
4
Curran 2009 Grenache Blanc (Santa Ynez Valley; $22). Orange and apricot with river rocks beneath and a spicy lemon-drop finish.
Step 5
5
Jaffurs 2009 Thompson Vineyard Grenache Blanc (Santa Barbara County; $30). Delicate jasmine and Asian pear open to stone fruit and zesty lemon.
Step 6
6
Tangent 2009 Paragon Vineyard Grenache Blanc (Edna Valley; $17). Loads of juicy melon, plus tart, refreshing grapefruit and peach with an edge of minerality.
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