Salmon cake with orange mousseline and avocado mayonnaise

Christmas is approaching and I'm already thinking about what to prepare that I like at the table but that doesn't make me lose sleep and doesn't stop me from enjoying the holidays with everyone.

This salmon cake is very simple to prepare , and it has all the flavor of what is made at home. I propose two sauces to accompany the cake, 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 and which lightens the texture of the sauce and gives it a very pleasant mousse texture, but you can use an express version by mixing a mayonnaise with mustard and orange juice. The texture is not the same, but it will last many hours in the fridge.

Have a happy holiday season and enjoy cooking for those who sit at your table this year.

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

Ingredients

For the fish cake:

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

For the orange mousseline:

• 1 egg at room temperature
• 1 tablespoon old fashioned mustard at room temperature
• 20 ml of 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 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 the most in the kitchen).
3. Put the salmon together with the eggs and cream in a food processor bowl. Rectify salt and black pepper. Add the lime zest and the chopped chives.
4. Blend until you get a smooth dough without lumps. I like a smooth texture, but if you prefer a chunky texture, lightly mash the fish.
5. Preheat 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 the blade comes out clean when pierced with a knife.
8. Remove from the oven and reserve. Wait for it to lose temperature before unmolding it.
9. Meanwhile, prepare the two sauces that will accompany our cake.
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 rods until you get a uniform mixture.
11. Start adding the oil little by little, emulsifying so that the mixture mounts little by little and turns into a smooth and soft cream. Add the juice of half an orange and its zest and mix well. Whip the egg white and with the help of enveloping movements, add it to the mayonnaise
12. Finish with the finely chopped chives and leave to cool in the fridge.
13. For the avocado sauce, cut the avocado and the lime in half with the help of the Miyabi Shotoh knife (it was my latest acquisition and I love it). With the help of a fork, work the avocado until you get a smooth cream. Add the mayonnaise and lime juice. Finish by adding a little chopped cilantro.
14. Serve the fish cake at room temperature or slightly warm accompanied by the two sauces and a little salad.

Rectangular Le Creuset ceramic terrine and Le Creuset mini-cocottes