The basil mousseline is great on chilled vegetable salads too (try it with asparagus) and is also a dip for poached shrimp.


  • Basil Mousseline:

  • 1/3 cup mayonnaise

  • ½ cup chopped fresh basil

  • ¼ cup finely chopped green onion

  • 2/3 cup whipping cream

  • 1 Tbsp fresh lemon juice

  • salt & pepper

  • Poached salmon:

  • 2 cups dry white wine

  • 2 cups water

  • 2 lemons, sliced

  • 1 medium onion, sliced

  • 2 sprigs fresh oregano or dill

  • 8 5-ounce salmon fillet portions, skin-on and pin bones removed

  • salt & pepper

  • ½ cup finely diced (brunoise) red bell pepper, for garnish


  • 1.

    For basil mousseline, pulse mayonnaise with basil and green onion in a food processor and scrape into a bowl. In a separate bowl, whip cream to soft peaks and stir in lemon juice. Fold cream gently into mayonnaise and season to taste. Chill until ready to serve. (mousseline can be prepared up to 6 hours in advance).

  • 2.

    For salmon, preheat oven to 275F (140C). In a flat-bottomed roasting pan and sauteuse (sauté pan with tall sides), bring wine, water, lemons, onions and oregano or dill up to a simmer. Turn off heat and add salmon portions. Cover pan or dish and place in oven. Cook for 15 to 20 minutes, checking temperature/texture at 15 minutes. To check doneness, salmon should be an internal temperature of 145F and flesh should feel firm when gently pressed. Remove salmon from liquid gently using a slotted spoon and place onto a plate. Season salmon lightly. Cool to room temperature, then chill completely.

  • 3.

    To serve, peel away skin of salmon and place on plate or platter. Top with mousseline and sprinkle with red pepper. Serve cold.

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