Salmon cake with orange mousseline and avocado mayonnaise

Christmas is approaching and I'm already thinking about what to prepare that will please everyone at the table but that won't keep me up at night and won't prevent me from enjoying the holidays with everyone.

This salmon pie is very easy to prepare and has all the flavour of homemade salmon. I suggest you accompany the pie with two sauces, an avocado mayonnaise and an orange mousseline, which is nothing more than a mayonnaise sauce mixed with mustard and orange.

In the recipe I explain how to prepare the real one , which has an egg white beaten until stiff, which lightens the texture of the sauce and gives it a very pleasant mousse texture, but you can use an express version by mixing mayonnaise with mustard and orange juice. The texture is not the same, but it will last for many hours in the fridge.

I hope you have a happy holiday season and enjoy cooking for those who will be sitting 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 pie:

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

For the orange muslin:

• 1 egg at room temperature
• 1 tablespoon of old mustard at room temperature
• 20 ml sunflower oil
• 1 lemon
• 1 orange
• A few stalks of fresh chives
• Salt and pepper

For the avocado mayonnaise:

• 1 avocado
• 1 lime
• 2 tablespoons of mayonnaise

Preparation

1. Cut the salmon into cubes using 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, eggs and cream in a food processor bowl. Adjust the salt and black pepper. Add the lime zest and chopped chives.
4. Blend until you get a smooth, lump-free mixture. I like a smooth texture, but if you prefer a chunky texture, blend 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 cake comes out clean.
8. Remove from the oven and set aside. Wait for it to cool down before removing it from the mould.
9. Meanwhile, prepare the two sauces that will accompany our cake.
10. In a large bowl , place the egg yolk and the mustard sauce. Add a pinch of salt and black pepper. Mix well with a fork or small whisk until the mixture is uniform.
11. Start adding the oil little by little, emulsifying it so that the mixture gradually whips up and transforms into a smooth, soft cream. Add the juice of half an orange and its zest and mix well. Beat the egg white and, using circular movements, add it to the mayonnaise.
12. Finish with finely chopped chives and leave to cool in the refrigerator.
13. For the avocado sauce, cut the avocado and lime in half using the Miyabi Shotoh knife (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 pie at room temperature or slightly warm, accompanied by the two sauces and a little salad.

Le Creuset ceramic rectangular terrine and Le Creuset mini-cocottes