Crawfish And Salmon Mousse With Tomato Saffron Cream Sauce | Emerils.com

Ingredients

• 1 tablespoon softened unsalted butter, plus 3 tablespoons butter, melted
• 12 ounces cooked crawfish tails, chilled
• 10 ounces boneless, skinless salmon fillet, cut into 1/2-inch cubes, chilled
• 1/3 cup finely chopped shallots
• 1 teaspoon chopped chives
• 1 teaspoon chopped parsley
• 1 teaspoon chopped dill
• 1/2 teaspoon white pepper
• 1/2 teaspoon Essence
• 3 large egg whites, chilled
• 1 teaspoon salt
• 1 cup cold heavy cream, plus 1 cup
• 20 ounces baby spinach leaves, blanched and drained
• Tomato-Saffron Cream Sauce
• Fresh chives, garnish
• Hot toast points, accompaniment