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Ingredients
Smoked Salmon and Cream Cheese Mousse
- Ingredients
- 80 grams mixed Fresh herbs (Dill, parsley and chives)
- 12 slices Smoked salmon
- 6 sheets white gelatin
- 600 grams cream cheese
- 200 grams Yogurt (0.1% fat)
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 garlic clove
- 2 tsps Horseradish
- Salmon caviar
- Fresh herbs (for garnish)
Wash the mixed herbs, shake dry, pluck and finely chop. Cut four slices of salmon in half lengthwise and set aside. Finely chop the remaining salmon. Soften the gelatin in cold water. In a bowl, beat the cream cheese and yogurt until smooth. In a bowl, beat the cream until stiff. Dissolve the wet gelatin in a small saucepan over low heat and stir in 2 tablespoons of the cream cheese mixture, Season with salt and pepper. Peel the garlic, chop finely and fold into half of the cream cheese mixture along with the herbs. Fold the chopped salmon and horseradish into the remaining cream cheese mixture.
Line a round baking dish with plastic wrap. Spoon alternating layers of the cream cheese mixtures into the dish, smoothing each layer. Cover and refrigerate at least 4 hours. Run a knife around the edge of the dish and invert the mousse onto a plate, remove the plastic wrap and serve garnished with slices of salmon, herbs and caviar.