Salmon Mousse with Dill, Caviar and Crème Fraîche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 5 sheets gelatin, white
- 250 g salmon, smoked
- salt
- 4 tablespoon lemon juice, fresher
- 250 ml whipped cream
- Pepper, freshly ground, whiter
- 0.5 ½ bunch dill
- 4 cl schnapps, (Aquavit)
- 1 teaspoon oil
- 50 g caviar, (also Danish)
- 200 g crème fraîche
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water. At the same time cut the salmon into fine cubes. Then puree in a blender with salt and 2 tablespoons of lemon juice (fine). Then gradually add half of the whipped cream. Put this farce in the bowl and season well with salt and pepper. Finely chop half the amount of dill and fold in.
- Squeeze out the gelatine and dissolve it in the warm aquavit. Stir into the farce as well. Beat the rest of the cream until stiff, fold in.
- Brush a small, coated loaf tin with a thin layer of oil and line it with the cling film. Pour in the farce, smooth it out and cover with foil. Then put this in the cold for at least 4 hours so that the mass can gel.
- Then peel off the top film and turn the mousse onto a board. Then remove the foil all around. Then cut the mousse into 6 - 8 slices with a knife moistened in hot water and place on breakfast plates.
- Stir the crème fraîche with the rest of the lemon juice until smooth and season with salt. Then serve as a no-brainer next to the pane. Finally, drape 1 teaspoon of caviar on top of the crème fraîche and garnish with the rest of the dill and possibly a lettuce leaf.
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