Salmon mousse

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the salmon into small pieces, except for one slice. Chill the slice. Freeze for the rest of 1 hour in the freezer. Soak the gelatine. Puree the salmon in the universal chopper in portions. Using the whisk of the hand mixer, stir in 100 g cream and lemon juice drop by drop. Whip 100 g cream until stiff.

2. 2

   Squeeze the gelatine and dissolve at low heat. Mix 1 tablespoon salmon mixture with the gelatine, then stir into the remaining salmon mixture. Fold in the cream. Coat the silicone muffin tin with oil or line the tin with cling film. Pour in the salmon mousse, smooth it down and tap the mould several times on the work surface so that the mixture is evenly distributed in the mould. Keep cold overnight. Boil the egg hard for 8-10 minutes, quench and let it cool down. Wash the asparagus and cut off the woody ends. Wash and clean the mangetouts. Cook the asparagus in boiling salted water for about 10 minutes, the sugar snap peas for about 3 minutes. Then drain. Wash and halve the cherry tomatoes. Peel onion, halve and finely dice.

3. 3

   Boil the egg hard for 8-10 minutes, quench and let it cool down. Wash the asparagus and cut off the woody ends. Wash and clean the mangetouts. Cook the asparagus in boiling salted water for about 10 minutes, the sugar snap peas for about 3 minutes. Then drain. Wash and halve the cherry tomatoes. Peel onion, halve and finely dice. Mix onion cubes with vinegar, sugar, salt and pepper, gradually add oil. Turn out the mousse from the tin and cut the cold salmon slice into strips. Peel egg and cut into corners. Garnish salmon mousse with salmon strips and egg. Arrange on a plate with the prepared vegetables. Drizzle the vinaigrette over the vegetables

4. 4

   Mix onion cubes with vinegar, sugar, salt and pepper, gradually add oil. Turn out the mousse from the tin and cut the cold salmon slice into strips. Peel egg and cut into corners. Garnish salmon mousse with salmon strips and egg. Arrange on a plate with the prepared vegetables. Drizzle the vinaigrette over the vegetables

5. 5

   waiting time approx. 13 hours

Nutrition Facts

KCAL
290 kcal

CARBS
10 g

FATS
23 g

PROTEINS
12 g