1 kg (2 1/4 pounds) boneless, skinless fish fillets (salmon, trout, flounder,whiting or other white fish) 2-3 tsp. salt 1 tsp. freshly ground white pepper 4-5 egg whites about 9 dl (3 3/4 cups) whipping cream
Instructions
1) Grind the fish once, then transfer it to a food processor. Season with salt and pepper.
2) Add the egg whites, one at a time. Gradually add the cream.
3) Let the prepared fish mousse rest in the refrigerator 1-2 hours before using.
4) This forcemeat can be used as stuffing fish, for hot fish mousse or for small individual timbales.
