Salmon mousse

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Reduce fish stock to half (100 ml). Dice salmon (approx. 0.5 x 0.5 cm). Put approx. 1/5 of the salmon cubes aside. Puree the rest of the salmon. Stir the double cream into the fish stock. Stir into the pureed salmon.

2. 2

   Puree everything again with the blender. Soak the gelatine in cold water. Whip cream and egg whites separately until stiff. Squeeze out the gelatine and melt at low heat. Stir in 2-3 tablespoons of salmon cream, then stir into the remaining salmon cream. Add the salmon cubes. First fold cream, then beaten egg white into the cream in portions. Line a box form (800 ml content) with foil. Pour in the mousse, smooth it down and put it in a cool place for about 4 hours. Turn out the mousse, remove the foil. Cut salmon mousse into small cake pieces.

3. 3

   Add the salmon cubes. First fold cream, then beaten egg white into the cream in portions. Line a box form (800 ml content) with foil. Pour in the mousse, smooth it down and put it in a cool place for about 4 hours. Turn out the mousse, remove the foil. Cut salmon mousse into small cake pieces. Sprinkle with trout caviar. Serve garnished with cress on whipped cream

4. 4

   With 8 people:

Nutrition Facts

KCAL
190 kcal

CARBS
1 g

FATS
16 g

PROTEINS
10 g