Salmon crêpes with horseradish mousse
35 mins
35 mins
Ingredients
- 80 g Watercress
- 1/8 l Milk
- 4 Eggs
- 40 g liquid butter
- 1 TEASPOON Salt
- 150 g Flour
- 7-10 Tbsp Butter or oil
- 5 sheets Gelatine
- 150 g Schmand
- 100 g Fresh cream
- 50 g Bavarian creamed horseradish
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Cayenne pepper
- 7-10 Tbsp Lemon juice
- 50 g whipped cream
- 400 g Smoked salmon, cut into 8 slices (middle piece)
- 1 TABLESPOON white balsamic brass (Aceto Balsamico)
- 2 TABLESPOONS Olive oil with lime taste
- 80 g Cress, preferably different varieties
- 8 Cherry tomatoes, halved
Directions
- 1
Wash and pluck the watercress. Pour into a narrow, tall container, add milk and blend finely with a hand blender. Add eggs, butter, salt and flour and stir until smooth. Let the dough rest for about 20 minutes.
- 2
Then heat some fat in a pan and bake 8 crêpes. Let them cool down.
- 3
In the meantime, soak the gelatine in cold water. Season the sour cream, crème fraîche and creamed horseradish with pepper, cayenne pepper, salt and lemon juice and mix to a smooth mixture.
- 4
Heat some of the mixture in a small pot and dissolve the gelatine in it. Add the rest of the mixture, stir cold on ice water and fold in the whipped cream.
- 5
When the horseradish mousse becomes firm, spread it on the crêpes. Place one slice of salmon on each. Carefully roll up the crêpes, then wrap them in cling film and then in aluminium foil. Refrigerate for 3 to 4 hours.
- 6
Mix balsamic vinegar and oil, salt and pepper. Spread the cress on the plates and marinate. Serve with the crêpes and cherry tomatoes.
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