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

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Beginning with removing the stems from the watercress, it was very time consuming. It took forever to get many of the stems out even though I cut them off at ends first. Twenty minutes into that, I decided the Bam Man would never invest that much time on this and began dropping the watercress iremaining stems and all into the pot. (mousse was greeeaaaaat!t!
Perhaps having a convection oven is the reason the browning happened after only 20 minutes. I turned the heat down to 350 but never could get the center brown at all while the outside was getting REALLY brown. Was concerned possibly the middle was still doughy but it was fine.
My family raved about this dish last night. Much to my amazement, my son who is extremMy picky loved it. The sauce was EXCELLENT and I will use it on other dishes as well. Appreciate all the reviews and will try some of the variations. Actually, we're making it again tonight for guests and I want to get this browning thing down. Thank you Mr.Lagasse!!

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This entree is the best salmon dish I have ever made! I was a little nervous about making the mousse, but used a 1/4 cup measurer and put the mouse in the water bath for about 2 minutes, and then removed with a strainer. I let the mouse drain through completely before I spread it on the salmon. I could drown in the sauce!! Emeril does it again .... magnificent!

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Really amazing dish, but as my husband and I prefer a significant flavor kick, made a few changes: (a substituted baby spinach for the watercress, (b sprinkled a significant amount of lemon zest on the salmon before covering with the mousse mixture, (c added a fair amount of dill weed and a small sprinkle of garlic powder to the mousse mixture, and (d generously covered the mousse with capers before wrapping the dish up. Because this was too large a serving for just two people, took salmon and cut into filets, which resulted in need for additional puff pastry for the individual servings. The sauce is FABULOUS and definitely needed to turn this dish from a 4 into a 5.

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I have made this recipe several times as our daughter-in- law loves salmon and has requested this recipe for her birthday dinner two years in a row. At frist I cringe as it does take alot of time to prepare but then again it is well worth it!. I too also have a hard time finding watercress and when I do find it, it is kind of expensive so thanks for the review tips to substitude spinache which I can find anywhere. Also for the tip to make most of it ahead of time, I will try that next time I make it. The champagne sauce is wonderful and so light and rich at the same time. This is a yummy recipe and I have stopped ordering salmon when we go out as nothing compares to this recipe. Thanks Emeril!!!

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Probably the best salmon preparation I've had outside the elegant simplicity of grilling. Not very difficult, and made a beautiful presentation for Christmas with the layers of pink, green and white. Only change was to add a bit of lemon pepper and Old Bay seasoning to the mousse. THIS IS A KEEPER!

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We love this recipe (and so do our guests. We didn't have watercress available so used spinach and it worked well also. We selected to use scallops with the salmon--an excellent paring. The next time we made it, friend had halibut, so we made it with the shrimp and spinach--even better! great recipe, but takes some time to make.

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absolutely delicious dish...a hit at my last dinner party! the champagne sauce is also a fantastic recipe.

great choice if you want to wow your guests!

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I made this recipe last night and it was incredible. The family loved it. It didnt work out exactly as it did on the show however, but it still tasted great.

I had trouble finding Pastry Dough and Watercress. I went to about 8 different supermarkets and a few bakerys and had no luck. I wound up making my own pastry dough from a recipe I found online, and it came out great. I also substituted the watercress with spinach and arugala, and it also worked out very nicely.

The recipe for the Pastry Dough is below. It is MUCH easier to make then traditional pastry dough also. This recipe comes from Patti and was posted on allrecipes.com.

INGREDIENTS:
1 1/2 cups all-purpose flour
1 cup butter, chilled and diced
1/2 cup sour cream

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DIRECTIONS:
Place flour in a medium bowl. Cut in butter until mixture is the size of small peas.
Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly (about 1/8 inch.

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Also, the amount of butter used in all this is pretty high, so other then the pastry dough, I used Smart Balance Light on everything else (Potatoes, Champagne sauce, and it came out perfect. Not only is it less calories then butter but the unsaturated fats contained in it are actually healthy for you.

All in all, this is a great recipe (or 3 and defintly worth the time and effort in my opinion.

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I am a caterer and I make this elegant dish for many a client. It is easy and the butter sauce finishes off a great dish.

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i love salmon and i am always looking for different ways to cook it! This recipe is by far the best way to cook salmon and is a real crowd pleaser!! i highly recommend this recipe to EVERYONE! have fun!