1 pound fresh salmon fillet (remove skin), chopped
3/4 cup water
4 tablespoons butter
1/2 - 3/4 cup flour
2 eggs
2 egg whites
1/4 teaspoon white pepper
2 teaspoons salt
4 tablespoons half and half or heavy whipping cream
Place the salmon in a food processor and blend till smooth.
In a medium saucepan, make roux. Heat the water and add the butter. When butter is melted, remove from heat and add flour all at once, briskly stirring till it forms a mass. Add more flour if necessary. Stir in eggs one at a time, beating till smooth after each addition. Add egg whites; beat until smooth. Add remaining ingredients except for cream; beat until smooth. Remove from heat; cool.
Pour the roux into the food processor with the salmon; blend till smooth. Add the cream, one tablespoon at a time, till mixture is smooth but not too creamy.
Boil half an inch of water in a large skillet. Shape salmon into quenelles (essentially elongated meatballs) either with moistened hands or with two large, wet spoons. (Keep a cup of water handy in which to dip spoons in between shaping quenelles.)
Put quenelles in skillet and poach, uncovered, at just below a simmer for 15 minutes. Serve with raspberry vinaigrette and guacamole.