Farm-raised and wild salmon are considered low risks for mercury. Use either fillets or steaks. If purchasing fillets, ask the fishmonger or butcher to remove the skin. Just before mincing, run your ...

1 To make crayfish mousseline place a fillet of salmon in the food processor. Mince roughly, then add egg white, season and mince until smooth. Finally, add a drop of cream with the crayfish tails.