Steamed Cauliflower Mousse

This is a great dish when you're entertaining.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Cauliflower (small) 1/2
Tinned red salmon 80g
Egg white 1
Potato starch or cornflour 1/2 tbsp
Sake 2 tsp
Spring onions as required
Lemon 1/2
Light soy sauce as required
Salt as required
Sesame oil as required

Method

1
Boil the cauliflower until soft, then finely chop it.
2
Add the salmon, potato starch, egg white and sake and mix well.
3
Rub the sesame oil around the inside of some small dishes 5cm wide and pack in firmly with Step 2.
4
Steam Step 3 on a medium heat until it's firm (about 5 minutes).
5
Remove from the steamer and garnish with the finely chopped spring onion. Serve with lemon soy sauce or ponzu on the side.

Tips & Note

●Don't use the centre core of the cauliflower, it's too hard.
●When you boil the cauliflower with a touch of vinegar, this will remove the acrid taste of the vegetable.
●At Step 2, don't add the water from the tinned salmon.

Steamed Cauliflower Mousse

This is a great dish when you're entertaining.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Cauliflower (small) 1/2
Tinned red salmon 80g
Egg white 1
Potato starch or cornflour 1/2 tbsp
Sake 2 tsp
Spring onions as required
Lemon 1/2
Light soy sauce as required
Salt as required
Sesame oil as required

Steamed Cauliflower Mousse

Recipe ID :963 Posted on 06 AUG 2015

Serves 2

Prep 10min
Cook 10min
views 1,010
printed 91

saved 0

This is a great dish when you're entertaining.

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Ingredients

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1/2
80g
1
1/2 tbsp
2 tsp
as required
1/2
as required
as required
as required

Method

Prep
10min
Cook
10min
1
Boil the cauliflower until soft, then finely chop it.
2
Add the salmon, potato starch, egg white and sake and mix well.
3
Rub the sesame oil around the inside of some small dishes 5cm wide and pack in firmly with Step 2.
4
Steam Step 3 on a medium heat until it's firm (about 5 minutes).
5
Remove from the steamer and garnish with the finely chopped spring onion. Serve with lemon soy sauce or ponzu on the side.

Tips & Note

●Don't use the centre core of the cauliflower, it's too hard.
●When you boil the cauliflower with a touch of vinegar, this will remove the acrid taste of the vegetable.
●At Step 2, don't add the water from the tinned salmon.

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