Blitz horseradish mousse with pickled salmon

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 100 g Double cream cream cheese
  • 50 g Schmand
  • 1/2-1 TEASPOON Wasabi paste (from the tube)
  • 1 small clove of garlic
  • 2 TABLESPOONS Delicious mayonnaise
  • 1 TABLESPOON Fresh cream
  • 1 Splash of lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 discs dark wholemeal bread
  • 8 discs Baguette bread
  • 4 Stem(s) Dill
  • 7-10 Tbsp coarse sea salt
  • 500 g fresh salmon fillet without skin (sushi quality)
  • 15-20 g clarified butter
  • 7-10 Tbsp Soy Sauce Sushi & Sashimi
  • 7-10 Tbsp Wasabi Peas
  • 1 One piping bag

Directions

  1. 1

    For the wasabi cream, mix cream cheese, sour cream and wasabi paste. For the aioli, peel the garlic, press it through a garlic press and mix with mayonnaise and crème fraîche. Season with a dash of lemon juice, a little salt and pepper. Put the aioli in a disposable piping bag and cut off a small tip. Toast brown bread and baguette slices. Cut black bread diagonally into quarters. Use two teaspoons of the wasabi cream to cut off the noodles and divide into 4 plates.

  2. 2

    Garnish plates with aiolis strips. Wash the dill, dab dry and chop finely, except for something to garnish. Sprinkle salmon fillet with dill, pepper and coarse sea salt and press lightly. Cut salmon into 4 slices. Heat clarified butter in a pan and fry the salmon slices for 2-4 minutes, turning them over. Arrange the salmon on the prepared plates, garnish with dill and serve immediately with the toasted bread. Serve with soy sauce and wasabi peas

Nutrition Facts

KCAL
620 kcal
CARBS
33 g
FATS
39 g
PROTEINS
32 g

Categories & Tags

MiscellaneousSnacks/Party