Pickled sesame salmon with horseradish mousse

Name: Pickled sesame salmon with horseradish mousse
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 50 g Sesame; 2 Federation Dill; 2 TEASPOONS white peppercorns; 2 TEASPOONS Coriander seeds; 4 Juniper berries; 7-10 Tbsp grated zest of 1 organic lemon; 50 g coarse sea salt; 2 heaped Tbsp Sugar; 2 sides fresh salmon fillet with skin (à approx. 500 g); 7-10 Tbsp Cling film; 4 sheets white gelatine; 400 g Double cream cheese; 100 g Horseradish (glass); 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Whipped cream; 3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Sugar; 200 g mixed leaf salads (e.g. rocket, pickled salad,; 7-10 Tbsp baby spinach); 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

50 g Sesame
2 Federation Dill
2 TEASPOONS white peppercorns
2 TEASPOONS Coriander seeds
4 Juniper berries
7-10 Tbsp grated zest of 1 organic lemon
50 g coarse sea salt
2 heaped Tbsp Sugar
2 sides fresh salmon fillet with skin (à approx. 500 g)
7-10 Tbsp Cling film
4 sheets white gelatine
400 g Double cream cheese
100 g Horseradish (glass)
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Whipped cream
3 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp Sugar
200 g mixed leaf salads (e.g. rocket, pickled salad,
7-10 Tbsp baby spinach)
7-10 Tbsp Cling film

Directions

1
For the salmon, roast sesame seeds without fat until golden brown. Remove. Wash the dill, shake dry and chop finely. Finely crush peppercorns, coriander and juniper in a mortar. Mix with lemon zest, sea salt and sugar.
2
Rinse salmon fillets cold, dab dry and remove remaining bones. Place the fillets on the skin side and rub with the salt mixture. Sprinkle dill and sesame on 1 fillet (see picture below).
3
2. place the fillet with the seasoned side on top. Wrap tightly in foil and place in a large flat dish or on a deep plate. Weigh down with a large board and tin cans and marinate in the refrigerator for about 2 days.
4
Turn twice a day.
5
1 day before For the mousse, soak gelatine in cold water. Stir cream cheese, horseradish and lemon juice until smooth. Season to taste with salt and pepper. Whip the cream until stiff. Squeeze the gelatine, dissolve carefully.
6
First stir in 3 tablespoons of cream cheese cream, then stir into the rest of the cream. Fold in the cream. Pour the mixture into a form lined with cling film (approx. 1 l capacity) and smooth it down.
7
Cover with foil and leave to cool overnight.
8
Whip vinegar, oil, salt, pepper and sugar. Wash salads, shake dry and pluck smaller. Mix with the vinaigrette. Turn the mousse onto a plate, remove the foil. Cut salmon into slices and serve with mousse and salad.