Fine salmon mousse

Name: Fine salmon mousse
Cook time: 45 min
Total time: 45 min
Yield: 11
Ingredients: 5 sheets white gelatine; 200 ml Fish stock (glass); 250 g Smoked salmon; 75 g double cream; 200 g Whipped cream; 2 Protein; 1-2 TABLESPOONS Trout caviar; 7-10 Tbsp Cress and possibly some whipped cream; 7-10 Tbsp Cling film

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 11

5 sheets white gelatine
200 ml Fish stock (glass)
250 g Smoked salmon
75 g double cream
200 g Whipped cream
2 Protein
1-2 TABLESPOONS Trout caviar
7-10 Tbsp Cress and possibly some whipped cream
7-10 Tbsp Cling film

Directions

1
Soak the gelatine in cold water. Line a box mould (approx. 20 cm long; 800 ml content) with foil. Reduce the stock by half. Cool down. Dice salmon. Put 2 tbsp aside. Finely puree the rest and pass through a sieve
2
Stir the double cream and stock into the salmon puree. Puree everything again
3
Whip cream and egg whites separately until stiff. Squeeze out the gelatine, dissolve at low heat and stir in 2-3 tbsp. salmon cream. Then stir everything into the rest of the cream. Fold in the salmon cubes. First fold in cream, then beaten egg white. Smooth the mousse into the mould. Chill for at least 6 hours.
4
Turn the mousse over, remove the foil. Cut into cake pieces. Garnish with trout caviar, cress and whipped cream. Served with: brown bread