Summary

Ingredients

• 120 g smoked salmon (back fillet)
• 0.5 ½ lemon (s), untreated
• 2 teaspoons chives, finely chopped
• 1 teaspoon, heaped dill, finely chopped
• 2 sheets gelatin, white
• 150 g yourt, (natural)
• 100 g crème fraîche, alternatively sour cream
• 1 teaspoon vodka, (optional)
• 2 teaspoon wasabi paste
• 100 g cream
• 2 teaspoons ginger, sushi as a garnish

For the set:

• chives
• dill

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Instructions

1. Finely grate the lemon peel, squeeze out the juice. Dice the salmon fillet and mix with the chives, the dill and 1 1/2 tablespoons of lemon juice and the grated lemon zest.
2. Soak the gelatine in cold water and let it melt dripping wet in a potty over low heat. Mix the liquid gelatine with 3 tablespoons of yogurt. Mix this mixture with creme fraiche into the rest of the yoghurt with a whisk. Season with wasabi, 1 1/2 tablespoons of lemon juice, the vodka, salt and pepper.
3. Whip the cream until stiff and fold into the mixture.
4. Layer the salmon and mousse alternately in small glasses. Finish with a layer of mousse. Chill for at least 3 hours.
5. Before serving, cut the sushi ginger into small strips and decorate the jars with it, the dill tips and the chives that have been shortened with scissors.
6. The mousse can also be prepared a day in advance, whereby the decoration should be done before serving.