Salmon cake with orange mousseline and avocado mayonnaise

Christmas is coming and I'm already thinking about what to prepare that will be enjoyed at the table but won't keep me awake or stop me from enjoying the holidays with everyone.

This salmon terrine is very simple to make, and has all the flavor of homemade. I suggest two sauces to accompany the terrine, an avocado mayonnaise, and an orange mousseline, which is nothing more than a mayonnaise mixed with mustard and orange.

In the recipe I explain how to prepare the real one, which includes an egg white whipped to stiff peaks and lightens the texture of the sauce giving it a very pleasant mousse-like texture, but you can use a quick version by mixing a mayonnaise with mustard and orange juice. The texture isn't the same, but it will keep for many hours in the fridge.

Wishing you happy holidays and lots of enjoyment cooking for those who sit at your table this year.

Miyabi Damascus steel knives, Le Creuset rectangular ceramic terrine, Le Creuset salt and pepper mills and Le Creuset mini-cocottes

Ingredients

For the fish terrine:

• 600 g of fresh salmon, cleaned, skinless and boneless
• 4 eggs
• 45 ml of heavy cream
• 1 lime
• A handful of chive stems
• Salt and pepper (I use my Le Creuset salt and pepper mills that go from the kitchen to the table all the time)

For the orange mousseline:

• 1 egg at room temperature
• 1 tablespoon of wholegrain mustard at room temperature
• 20 ml of sunflower oil
• 1 lemon
• 1 orange
• A few fresh chive stems
• Salt and pepper

For the avocado mayonnaise:

• 1 avocado
• 1 lime
• 2 tablespoons of mayonnaise

Preparation

1. Cut the salmon into cubes with the help of the Miyabi knife.
2. Chop the chives with the Miyabi Santoku knife (it's the one I use most in the kitchen).
3. Place the salmon in a bowl of the food processor together with the eggs and the cream. Adjust salt and black pepper. Add the lime zest and the chopped chives.
4. Blend until you get a smooth, lump-free mixture. I like a smooth texture, but if you prefer some chunks, pulse the fish lightly.
5. Preheat the oven to 180 degrees.
6. Grease the Le Creuset terrine with a little oil or butter and pour the fish mixture into it.
7. Bake for about 30 minutes until a knife inserted into the terrine comes out clean.
8. Remove from the oven and set aside. Wait until it cools down before unmolding.
9. Meanwhile, prepare the two sauces that will accompany our terrine.
10. In a large bowl put the egg yolk and the mustard sauce. Add a little salt and black pepper. Mix well with a fork or small whisk until you get a uniform mixture.
11. Begin to add the oil little by little emulsifying so that the mixture builds up gradually and turns into a smooth, creamy paste. Add the juice of half an orange and its zest and mix well. Whip the egg white and with gentle folding motions, add it to the mayonnaise
12. Finish with the finely chopped chives and chill in the fridge.
13. For the avocado sauce, cut the avocado and lime in half with the Miyabi Shotoh knife (it has been my latest purchase and I love it). Using a fork, mash the avocado until you obtain a smooth cream. Add the mayonnaise and lime juice. Finish by adding a little chopped cilantro.
14. Serve the fish terrine at room temperature or slightly warm accompanied by the two sauces and a little salad.

Le Creuset rectangular ceramic terrine and Le Creuset mini-cocottes