Salmon with wasabi mousse

Name: Salmon with wasabi mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Double cream cream cheese; 50 g Schmand; 1/2 TEASPOON Wasabi paste (Japanese spicy green horseradish); 2-3 TABLESPOONS Mayonnaise; 1-2 TABLESPOONS Fresh cream; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 2 discs brown bread; 8 discs Baguette; 4 Stem(s) Dill; 7-10 Tbsp coarse sea salt; 500 g fresh salmon fillet (without skin); 1 TABLESPOON Oil; 4 TABLESPOONS Soy sauce sushi and sashimi; 7-10 Tbsp Wasabi peas

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Double cream cream cheese
50 g Schmand
1/2 TEASPOON Wasabi paste (Japanese spicy green horseradish)
2-3 TABLESPOONS Mayonnaise
1-2 TABLESPOONS Fresh cream
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
2 discs brown bread
8 discs Baguette
4 Stem(s) Dill
7-10 Tbsp coarse sea salt
500 g fresh salmon fillet (without skin)
1 TABLESPOON Oil
4 TABLESPOONS Soy sauce sushi and sashimi
7-10 Tbsp Wasabi peas

Directions

1
Mix cream cheese, sour cream and wasabi paste. For the aioli, mix mayonnaise and crème fraiche. Peel garlic, crush and add. Season with salt, pepper and lemon juice
2
Toast the whole bread. Cut the black bread into quarters. Form wasabi mousse into cams with 2 moistened teaspoons and place on 4 plates. Sprinkle aioli as strips or dots
3
Wash the dill, except for some chopping. Salmon wash, pat dry. Sprinkle with chopped dill, pepper and sea salt, press lightly. Cut into 4 pieces. Fry in hot oil for 2-3 minutes on each side. Arrange on the plates. Garnish with dill. Add bread, soy sauce and wasabi peas