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Ingredients
Smoked Salmon Mousse with Carrot Sauce
- For the mousse
- 3 sheets gelatin
- 250 grams Smoked salmon
- 200 milliliters Whipped cream
- 200 grams cream cheese
- 1 tsp Horseradish (from a jar)
- 2 centiliters Pernod
- 1 egg white
- salt
- 1 splash lemon juice
- For the sauce
- 2 carrots
- 1 Tbsp butter
- 80 milliliters Orange juice
- 1 splash lemon juice
- For garnishing
- peppercorns
- Carrot flower
- mixed Fresh herbs (such as parsley, thyme, chives)
Soften gelatine in cold water. Cut salmon into small pieces and combine with 100 ml (approximately 2/5 cup) of cream and strain through a fine sieve. Whisk salmon cream with cream cheese and horseradish until smooth. Squeeze gelatine and heat with Pernod in a small pot until dissolved. Add 2-3 tablespoons of salmon cream and mix well. Add to the rest of salmon cream. Beat the rest of cream and egg white until stiff and fold into salmon cream. Season with salt and lemon juice and pour into a bowl. Refrgerate, covered, for at least 3 hours.
For the sauce: peel carrots and cut into slices. Heat butter in a pan and saute carrots briefly. Deglaze pan with orange juice and simmer for about 10 minutes on low heat. Puree finely and season with lemon juice, cool.
With a spoon, remove mousse balls and arrange on plates. Drizzle with carrot sauce and garnish with pink pepper berries, carrots flowers and herbs. Serve.