Salmon Mousse

Directions

1. 1
   Place fish in bowl of a food processor or blender.
2. 2
   Add nutmeg, cayenne, salt and pepper.
3. 3
   Using chopping blade, blend for about 15 seconds.
4. 4
   As blade turns, add egg, then the cream.
5. 5
   Blend a few seconds more until smooth.
6. 6
   With pastry brush, butter a two- quart steam pot and press the mixture evenly into it.
7. 7
   Smooth top with a rubber spatula.
8. 8
   Cover, place steam pot over boiling water and steam over high heat for about 20 minutes or until internal temperature reaches 140 degrees.
9. 9
   Remove and invert mousse onto serving dish and serve with a sauce.
10. 10
    (A beurre blanc, mushrooom sauce with sherry or a tarragon-cream sauce is appropriate).