Salmon cake with orange mousseline and avocado mayonnaise

Christmas is just around the corner, and I’m already thinking about what to make that everyone will enjoy at the table, but that won’t keep me up at night or stop me from enjoying the holidays with everyone.

This salmon loaf is very easy to make, and it has all the flavor of homemade food. To serve with the loaf, I suggest 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’ll explain how to make the real thing, which uses a whipped egg white folded in, making the sauce lighter and giving it a very pleasant mousse-like texture, but you can use a quick version by mixing mayonnaise with mustard and orange juice. The texture isn’t the same, but it will keep for many hours in the fridge.

I hope you have happy holidays and really enjoy cooking for the people who will be sitting at your table this year.

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

Ingredients

For the fish loaf:

• 600 g of fresh salmon, cleaned, skinless, and boneless
• 4 eggs
• 45 ml of liquid cream
• 1 lime
• A handful of chives
• Salt and pepper (I use my Le Creuset salt and pepper grinders which go from kitchen to 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 stems 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 with the Miyabi knife.
2. Chop the chives with the Miyabi Santoku knife (it’s the one I use most in the kitchen).
3. Put the salmon in the bowl of a food processor along with the eggs and cream. Season with salt and black pepper. Add the zest of the lime and the chopped chives.
4. Blend until smooth and lump-free. I like a smooth texture, but if you prefer some texture, 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 loaf comes out clean.
8. Remove from the oven and set aside. Let it cool slightly before unmolding.
9. Meanwhile, prepare the two sauces that will accompany our loaf.
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 a small set of whisks until smooth and evenly combined.
11. Start adding the oil little by little, emulsifying as you go so the mixture gradually thickens and turns into a smooth, silky cream. Add the juice of half an orange and its zest, and mix well. Whisk the egg white until stiff peaks form, and using gentle folding motions, add it to the mayonnaise
12. Finish with the chives finely chopped and chill in the fridge.
13. For the avocado sauce, cut the avocado and the lime in half with the Miyabi Shotoh knife (my latest purchase, and I’m absolutely in love with it). Using a fork, mash the avocado until smooth. Add the mayonnaise and lime juice. Finish by adding a little chopped cilantro.
14. Serve the fish loaf 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