Smoked Salmon Mousse
Ingredients
- Ingredients
- 500 grams Salmon (ready to cook, skinless, à 150 grams)
- 250 grams Smoked salmon
- 2 egg whites
- 300 grams Double cream
- 1 generous pinch grated Lemon peel
- salt
- freshly ground peppers
- butter (for the molds)
- For the topping
- 1 egg yolk
- 1 pinch salt
- 1 generous pinch grated Lemon peel
- 1 generous pinch Mustard
- 80 milliliters sunflower oil
- white peppers
- 1 Tbsp lemon juice
Preparation steps
Rinse the salmon and pat dry. Cut the salmon and smoked salmon into pieces. Place the salmon and smoked salmon in a blender with the egg white and the double cream and puree. Add the lemon zest and season with salt and pepper. Brush several ramekins with butter. Spoon the salmon into the ramekins and smooth the top.
Preheat the oven to 180°C (approximately 350°F). Place the ramekins in a water bath about 2 cm (approximately 3/4-inch) high, cover with aluminum foil and cook until set, about 25 minutes Let stand for 10 minutes in the water path, then remove and invert the salmon onto plates. Serve lukewarm.
For the topping: In a bowl, stir together the yolks, salt, lemon zest and mustard. Add the oil in a thin stream, whisking vigorously until emulsified. Stir in the lemon juice and season with pepper Serve the salmon warm or chilled with the egg yolk sauce spooned over. If you like, wrap a leek strip around the mousse and tie. Garnish each mousse with a slice of lemon.
