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Turban of Sole with Salmon-Yogurt Mousse

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  1 Hour
  8 servings
Be sure to use fresh salmon and sole in this mousse. Fresh fish must be used; frozen fish will produce too watery a result. Serve warm or cold as an appetizer, a main course or as part of a buffet. Alternatively, the mousse can be baked without the sole in a lightly oiled 7-inch baking dish for 30 to 35 minutes in a pan of hot water.

Make Ahead Tip: Equipment: 6-cup ring
10   sole fillets (2 1/2 pounds)
4   large egg whites
1/2 cup  low-fat plain yogurt
2 tablespoons   minced fresh parsley plus extra for garnish
1 cup  fresh breadcrumbs  (see Tip)
1 teaspoon   dried dill
1 teaspoon   salt
1/2 teaspoon   freshly ground pepper
1/4 teaspoon  cayenne pepper
1/4 teaspoon  baking soda
12 ounces   salmon fillet, skinned and finely chopped
Yogurt-Dill Rémoulade  (see recipe link above)

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
Lightly oil a 6-cup ring mold and line it with 8 sole fillets, radiating them out from the center of the pan so their sides touch and their tips hang over the rim of the pan. Set aside.

Puree the remaining 2 sole fillets in a food processor. Add egg whites and blend again. Add yogurt, parsley, crumbs, dill, salt, pepper, cayenne and baking soda and blend thoroughly. Place the sole mixture in a large bowl and fold in salmon. Spoon the mixture into the mold and fold the ends of the sole over the mousse to enclose it completely.

Preheat the oven to 350°F. Place the mold in a large, shallow pan filled with boiling water to come 2/3 up the sides of the mold. Bake until the top is firm to the touch, 30 to 35 minutes. Remove from oven. Carefully pour out any excess fish juice, then invert mold onto a serving plate. (Blot any excess fish juice with a paper towel). Garnish with parsley and serve with Yogurt-Dill Rémoulade (if using).

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   8 servings
Calories: 251
Fat. Total: 7g
Protein: 39g
Carbohydrates, Total: 6g
Fat, Saturated: 2g
% Cal. from Fat: 25%
Cholesterol: 94mg
Sodium: 573mg
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