Cucumber Mousse with Salmon Caviar

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Cucumber Mousse with Salmon Caviar
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Health Score:
7,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
255
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie255 kcal(12 %)
Protein11 g(11 %)
Fat21 g(18 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage0.5 g(2 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.7 mg(14 %)
Vitamin K8.1 μg(14 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.1 mg(7 %)
Folate13 μg(4 %)
Pantothenic acid0.5 mg(8 %)
Biotin4 μg(9 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C7 mg(7 %)
Potassium194 mg(5 %)
Calcium237 mg(24 %)
Magnesium19 mg(6 %)
Iron0.4 mg(3 %)
Iodine9 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids11.3 g
Uric acid20 mg
Cholesterol78 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
200 grams Cucumber (peeled and seeded)
1 Tbsp olive oil
1 Tbsp lemon juice
50 milliliters dry white wine
60 milliliters Vegetable broth
salt
freshly ground pepper
cayenne pepper
5 sheets gelatin
100 grams Goat cheese
100 grams Greek yogurt
100 milliliters Whipped cream
4 Tbsps Salmon caviar

Preparation steps

1.

Finely chop the cucumber. Heat the olive oil in a large pan and sauté the  cucumber briefly. Stir in the wine and vegetable broth and simmer over low heat for 5-6 minutes. Puree with an immersion blender until smooth and season with salt, pepper, lemon juice and cayenne pepper. Soak the gelatin in water until softened, then stir into the cucumber puree until dissolved. Refrigerate for about 1 hour, until the mixture begins to gel. 

2.

Mix the goat cheese and yogurt together until smooth. 

3.

Beat the heavy cream until stiff. Fold the yogurt mixture and whipped cream into the cucumber mixture. Transfer to small serving glasses and refrigerate for at least 2 hours. Garnish with salmon caviar just before serving.