Smoked salmon mousse

Name: Smoked salmon mousse
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 6 sheets Gelatine; 1/2 bunch Watercress; 1 collar Dill; 4 Spring onions; 200 g smoked salmon; 2 TEASPOONS Lemon juice; 400 g double cream; 1 pinch Cayenne pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Protein (size M)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

6 sheets Gelatine
1/2 bunch Watercress
1 collar Dill
4 Spring onions
200 g smoked salmon
2 TEASPOONS Lemon juice
400 g double cream
1 pinch Cayenne pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Protein (size M)

Directions

1
Soak gelatine in cold water. Wash the cress and dill, shake dry, pluck the leaves and dill flags from the stalks. Mix spring onions and cress, except for a little bit for garnishing, in the universal chopper. Puree salmon, lemon juice, dill, except for a little bit for garnishing, and 4 tablespoons of double cream, season with cayenne pepper
2
Whip the rest of the double cream until stiff. Mix half each with the salmon mixture and the cress mixture. Season cress mixture with salt and pepper. Squeeze the gelatine. Dissolve 3 sheets of gelatine separately and stir each into the salmon mixture and the cress mixture
3
Beat the egg white until stiff and fold into the salmon mixture. Divide the salmon mixture into 8 glasses (approx. 120 ml each). Pour the cress mixture onto them. Chill for at least 4 hours until the mousse is firm. Garnish with dill and cress. Roasted brown bread tastes good with it
4
waiting time approx. 4 hours