Prepare the Salmon Mousse first, then put fish and mousse together and bake. While fish is baking make the sauce.

SALMON MOUSSE:

10 - 12 oz. fresh salmon
1 egg
1 egg yolk
1 egg white
1/4 lb. butter, softened
1/2 c. heavy cream
Salt and white pepper to taste

Remove skin and bones from salmon and cut into cubes. Put into food processor with steel blade and process until salmon is pureed. Add whole egg through the chute and process until blended. Then add yolk and process for 30 seconds. Add egg white and processor another 30 seconds. Add softened butter through chute in pieces, and process until completely blended. Pour cream in slowly while processing and continue processing until mixture is thick. Taste and add salt and pepper as desired. Makes 2 cups. The salmon mousse may be prepared in advance and refrigerated, covered, up to 4 hours. Yields 4 servings.