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Serves 4

A CookTale

This is a redux of my first attempt to prepare a Mousse with other ingredients than Smoked Salmon. For a full description, I refer you to the November 17th CookTale. This version did have slight variations, which is only natural for me on a second go-around.

INGREDIENTS For the Mousse

6 Diver Scallops
Sea Salt & Black Pepper (generously applied)
3 large Shallots (crushed & peeled)
1/2 cup of Mayonnaise (prepared is fine)
1/2 cup of Creme Fraiche or Sour Cream
1/2 Bunch of Chives (finely diced)
Juice of 1 Lemon (strained)
1/2 cup of boiling water +2 envelopes of unflavored Knox Gelatin
A stovetop smoker
1 TB of Cameron Apple Wood Chips


1. Prepare the smoker according to the product’s directions. Add the Scallops to the smoker’s wire grill, cover & allow about 10 minutes to reach the proper level of smokiness.

2. Cut the Scallops in half, and add to the processor bowl, along with the Shallots and 12 Chives. Puree until you have a smooth mixture. Add the Creme Fraiche or Sour Cream, pulse a few times to thoroughly combine.

3. Combine the Lemon Juice & boiling water in a small saucepan. Sprinkle with the Gelatin, place over low heat & stir until dissolved. Stir this into the Scallop mixture.

4. Cover the bottom of a rather small terrine with parchment. Spoon the mixture into the terrine & smooth the surface. Sprinkle additional finely diced Chives on top. Seal with Saran wrap & refrigerate until firm.


1-1/2 cups of Clam Juice +1 Cup of water
1 cup of Dry White Wine
1 medium Onion (sliced)
6 Parsley stalks
Sea Salt & White Pepper
1-1/2 envelopes of unflavored Knox Gelatin


1. Combine all the ingredients in a saucepan. Bring to a boil, reduce and simmer for 30 minutes. Strain & return to the heat, cook down to 2 cups. Sprinkle Gelatin over the broth. Stir until dissolved. Taste the Aspic for seasoning.

2. By TB, add the Aspic to the firmed Mousse. Allow the Aspic to set in the fridge & repeat until the proper amount of it has been added. Save the remaining Aspic in a wide dish & refrigerate. At serving time, dice the Aspic into small cubes & add to each serving plate.

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