Salmon mousse

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the salmon, dab dry and season with salt. Place in a piece of aluminium foil coated with oil and cook in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 10 minutes

2. 2

   Mix cream cheese and yoghurt. Pluck the salmon into large pieces and add

3. 3

   Clean, wash and finely chop the celery. Clean and wash spring onions, dab dry and cut into fine rings. Wash dill, shake dry, pluck little flags from the stalks and chop finely, except for a little to garnish. Halve the lemon and squeeze the juice from one half. Add celery, spring onion, dill and 2 tbsp. lemon juice to the bowl and mix

4. 4

   Mix gelatine and 2 tablespoons of water and let it swell for about 2 minutes. Dissolve over a warm water bath while stirring. Add 2 tablespoons of the mousse mixture, stir and fold into the remaining mousse mixture. Season to taste with salt, pepper and Tabasco. Place in a silicone box (24 cm x 10 cm, 1 l content) rinsed with cold water, cover with cling film and chill for at least 6 hours, preferably overnight.

5. 5

   Wash and halve the cucumber and cut it into thin slices. Carefully turn the mousse out of the mould onto a plate. Cover with cucumber slices and garnish with lemon and dill. Serve with thin toasted bread

Nutrition Facts

KCAL
160 kcal

CARBS
2 g

FATS
13 g

PROTEINS
10 g