Smoked Salmon Mousse

with Salad Greens
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Smoked Salmon Mousse
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation

Ingredients

for
4
Ingredients
Salmon (Claudine)
300 grams Smoked salmon (sliced)
125 grams Crème fraiche
1 splash lemons
1 splash Worcestershire sauce
1 garlic (chopped)
fresh cracked peppers
1 teaspoon chopped Dill
1 tablespoon Tomato paste
salt
100 grams Whipped cream
70 grams Crème fraiche
1 teaspoon Mustard
2 tablespoons olive oil
1 teaspoon Anchovy paste
1 teaspoon grated Lemon peel
1 garlic (chopped)
1 teaspoon freshly grated ginger
30 milliliters water
1 pinch sugar
40 grams grated Parmesan
salt
fresh cracked peppers
Lettuce
Endive (80 grams or approximately 3 oz)
Endive (80 grams or approximately 3 oz)
Arugula (80 grams or approximately 3 oz)
2 tablespoons olive oil
1 tablespoon Vinegar
How healthy are the main ingredients?
Whipped creamParmesanTomato pasteolive oilMustardginger

Preparation steps

1.

For the salmon mousse, puree 2/3 of the smoked salmon with a blender or food processor and stir in the creme fraiche and spices. Whip cream until stiff and fold into the salmon mixture.

2.

Line 4 small cups or ramekins with the remaining salmon.

3.

Fill cups with salmon mousse and chill for a few hours.

4.

For the dressing, mix creme fraiche, mustard, olive oil, anchovy paste, lemon zest, garlic, water, grated ginger, sugar and grated Parmesan with a hand blender. Chill in the refrigerator. Mix well prior to serving.

5.

For the salad, rinse the lettuce, trim and spin dry, tearing into smaller pieces if necessary. Let lettuce sit for a few minutes topped with some vinegar and olive oil.

6.

To serve, place salmon mousse and the salad on plates and drizzle with dressing.