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Ingredients
Smoked Salmon Mousse
- Ingredients
- Salmon (Claudine)
- 300 grams Smoked salmon (sliced)
- 125 grams Crème fraiche
- 1 splash lemons
- 1 splash Worcestershire sauce
- 1 garlic clove (chopped)
- fresh cracked peppers
- 1 tsp chopped Dill
- 1 Tbsp Tomato paste
- salt
- 100 grams Whipped cream
- 70 grams Crème fraiche
- 1 tsp Mustard
- 2 Tbsps olive oil
- 1 tsp Anchovy paste
- 1 tsp grated Lemon peel
- 1 garlic clove (chopped)
- 1 tsp 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 Tbsps olive oil
- 1 Tbsp Vinegar
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.
Line 4 small cups or ramekins with the remaining salmon.
Fill cups with salmon mousse and chill for a few hours.
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.
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.
To serve, place salmon mousse and the salad on plates and drizzle with dressing.