Parmesan and Thyme Custard with Salmon Mousse Pan Roasted Potatoes and a Cayenne Sabayon
This savory custard and salmon mousse takes a little time, but it’s a real treat for brunch, and it goes great with some white wine or even Champagne.
8 oz smoked salmon
3 oz cream cheese
1 cup cream
1 cup milk
2 Egg yolks
White wine vinegar
Add your salmon and cream cheese to a food processor and blend it until it’s completely smooth. Add a bit of salt, pepper, and lemon juice, and a touch a water to thin the mousse if needed.
When it’s done, cover it and refrigerate it until you’re ready.
Start by heating a bit of water to be used later. Next, heat your milk and cream and add a few sprigs of thyme (just steam the milk, but don’t boil it).
Whisk your eggs, then slowly whisk in your warm milk (do this slowly so that the eggs don’t scramble). When the milk and cream have been added, season with salt, and add 1/4 to 1/2 cup of finely grated parmesan cheese.
Next, pour the mixture into ramekins (it should make 5), place them in a pan, then fill the pan with the hot water that you started early (fill the water to within about 1/2 inch of the top of the ramekins).
Bake your custard in a preheated oven at 300 degrees for 20-30 minutes.
When the custard is done, remove the ramekins from the cooking pan (so that they don’t continue to cook), and allow them to set while you work (you could also eat these hot if you don’t plan on unmolding them).
Whisk your egg yolks in a double boiler, then add a small drizzle of white wine vinegar. Allow it to thicken a bit, then drizzle in a little bit of wine, and allow it to thicken.
When it’s the desired thickness, season with cayenne pepper, salt, and a pinch of sugar (to balance the vinegar).
Lastly, sauté thinly sliced potatoes in olive along with slices of garlic, until golden brown. When they’re done, drain any excess oil and season with salt and pepper.
When you’re ready to plate, add your potatoes to the plate as a base, followed by your custard, and then add your mousse on top.