Puff Pastry-wrapped Salmon and Watercress Mousse with Champagne-Chive Butter Sauce and Buttered New Potatoes

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Great but could not find watercress in our area so used pesto sauce with raw whole scrimp on top. Used with sauce topping and taste was great and cooked prefect. Our guest loved it too and will use again soon.

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My family adores this meal and requests it often. It does take some time and effort but is well worth it. The champagne sauce is great on alternatives as well.

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Excellent! Served to gourmand friends whose father was a chef. They raved and asked for the recipe. Elegant. Watercress is expensive; I might reduce the amount next time. The second time I made it, I added a hint of Dijon to the mousse. First time used really cheap champagne; second time used better quality and it made a difference. Potatoes seemed heavy compared to salmon, so 2nd time I made mashed with caramelized onion & shallot. As a side, served roasted tomato halves. Will definitely make again and again, whenever I want to impress. Oh, I didn't try the fish shape -- I made individual packets almost like Wellingtons.

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I have cooked this meal on several occasions once for a Fire House progressive Dinner for a charity and it is awesome. If you are having trouble with the mousse I substitute fresh dill folded iinto the mousse when watercress is unavailable at my local market. Itis just as wonderful. Be creative. Also if your mousse is runny there is to much liquid somewhere. I also have made individual heart shape servings for Valentines day instead of the fish shape.

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I made this recipe for Christmas Eve dinner and it was wonderful. I received many compliments. I agree with the post that the watercress takes awhile. This takes longer than 45 minutes to make. I made it with rice pilaf and asparagus. I will definitely make this again. I

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I'm a native of Washington state (the great Pacific Northwest and as such, always considered myself a salmon "expert." This recipe was certainly different than any of the traditional ways I ate salmon growing up. I've tried this recipe about 5-6 times now and it has become a family favorite! It's now a Thanksgiving staple alongside the turkey! Thanks, Emeril! This one is a homerun.

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In response to the "Clarification needed" post, you want to poach some of the mouse mixture so you can taste it and make adjustments before applying to the salmon. I haven't made this yet but look forward to it.

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After combining the drained watercress/egg mixture and the scallop/egg mixture for the mousse the recipe tells you to place a small amount in boiling water and poach. This is confusing to me.
Can anyone explain?

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Made the Champagne Chive Butter Sauce last night and served it over chicken breasts stuffed with goat cheese and figs. Amazing!!!! The potatoes were delish also!

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I consider myself a pretty good cook so i was baffled when this recipe didn't work for me. I followed the directions to a 'T' and when it came time to make the mouse it never fluffed up, it was pure liquid. Someone please tell me what I did wrong.
All my ingredents were cold, I blanced the watercress and pureed it in the food processor, strained the liquide and combined with the shrimp and remaining egg white and nothing like mousse ever evolved. I ended up whipping up 3 additional egg whites separatley, and whipping up more cream separatly and combining those two items with half of my green liquid to try to make something like a mousse.....I topped the salmon wrapped it and made my fish shape, (which didn't look too much like a fish, but hey I'm no artist. baked it and a some of the mousse ran out of the fish so it wasn't pretty. However with all that said it still tasted pretty good. The Champagne sauce is FABULOUS and I only put in 1 stick of butter (i just couldn't bring myself to do two sticks...Paula Deen I am not....I belive the champagne sauce is what makes this worth it...next time i will skip the mousse and the pastry and bake the salmon and pour this sauce over it and it would still be a winner. Perhaps adding some shrimp or crab meat to the top wouldn't be bad either!