Plate with salmon, broccoli mousse, and tomato bacon jam

This recipe is great combined with Pepper Seared Salmon and Tomato Bacon Jam. After prepping the ingredients for all three recipes, start cooking the mouse, followed by the jam. When both of those are almost done, then start the salmon so it’s fresh when you’re ready to serve. If you’re interested in similar recipes, check out Chef Copley’s live virtual cooking classes.


  • Prep Time: 10 min
  • Cook Time: 50 minutes
  • Servings: 4


  • 1 lb broccoli florets
  • 1/2 cup heavy cream
  • pinch nutmeg
  • juice of 1/2 lemon
  • 1/4 cup parmesan cheese
  • 1 teaspoon minced garlic
  • salt and pepper
  • 4 eggs


  1. Preheat oven to 375°F (190°C)
  2. Butter the ramekins and set aside
  3. Cook the broccoli in a pot of boiling water till cooked (about 5 minutes)
  4. Drain and puree in a food processor until it forms a paste
  5. Add cream to a pot and bring to a boil
  6. Add the broccoli puree, nutmeg, and lemon juice and mix well
  7. Cook, stirring frequently, until cream is absorbed, about 3 to 5 minutes and remove from heat
  8. Add the parmesan cheese, garlic, and season to taste
  9. Add eggs one at a time and beat them into the mix
  10. Divide among prepared ramekins and set iin baking tray/dish
  11. Add hot water to come halfway up the sides of ramekins
  12. Cover the baking dish with foil and bake until they set, 25-30 minutes
  13. Remove from the oven and allow to rest
  14. Can be served in a ramekin or flipped upside down on a plate