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8 oz of sockeye salmon filet or salmon of your choice, diced
4 oz plain whole-fat yogurt
6 oz whipping cream
3 oz butter at room temperature
1 tsp sea salt
1 1/4 tsp fresh minced tarragon
Your salmon fillet should be very cold, dry to the touch and free of any pin bones.
Place your whipping cream in a small sauce pan and bring to a simmer, whisk in the yogurt. Then add the butter till combined thoroughly and remove from heat. Continue to whisk as it cools.
Add half the cream, yogurt, butter mixture to blender with salmon cubes. Blend starting on low speed and then gradually increasing. Try not to add too much air to the cream.
Now using a wire sieve, strain the salmon mixture into a bowl
Using a piping bag or a canning funnel place the uncooked mousse into 8 oz mason jars and seal with clean lids.
Remember to leave a little room at the top of the jar ( ¼ inch) just enough for the mousse to expand.
Submerge jars in a room temp water bath making sure they don’t touch each other and crack during the cooking. Bring to a gentle simmer and continue for 45 minutes.
Remove from water and allow to cool on a tea towel or cloth.
Once cool to the touch your salmon mousse is ready to be scooped into a piping bag and piped onto toast points or puff pastry. Garnish with flakes of smoked salmon or salmon roe, some herb like dill or tarragon.