Turban of Sole with Salmon-Yogurt Mousse

  • Active Time 30m
  • Total Time 1h

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 mold


  • 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.

Purée the remaining 2 sole fillets in a food processor. Add the egg whites and blend again. Add the yogurt, parsley, crumbs, dill, salt, pepper, cayenne and baking soda and blend thoroughly. Place the sole mixture in a large bowl and fold in the 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 degrees 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 the oven. Carefully pour out any excess fish juice, then invert the 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 Publisher. All rights reserved.

RecID 7742

nutrition information per serving

251 calories; 7g total fat; 2g total saturated fat; 94mg cholesterol; 573mg sodium; 6g carbohydrates; 0g fiber; 39g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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