Little salmon mousses

Little salmon mousses

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The ingredient of Little salmon mousses

  1. 250ml (1 cup) fish inventory
  2. 200g salmon fillet, pin-boned, pores and skin eliminated
  3. three teaspoons powdered gelatine
  4. 250g (1 cup) mascarpone
  5. 2 teaspoons horseradish
  6. 2 tablespoons chopped clean chives
  7. 2 tablespoons chopped clean dill
  8. 250ml (1 cup) thickened cream
  9. Salmon roe*, to serve
  10. Savoury wafer biscuits, to serve

The instruction how to make Little salmon mousses

  1. Place the fish inventory in a medium saucepan over high heat and convey to the boil. Add the salmon, then lessen the warmth to low and simmer gently for 3-four minutes or till simply cooked. Drain and set apart to cool.
  2. Dissolve the gelatine in two tablespoons of boiling water.
  3. Place the salmon, mascarpone, horseradish, herbs and gelatine in a food processor and blend till clean. Whip the cream and fold into salmon mixture. Spoon into shot glasses and refrigerate for one hour.
  4. Place a little salmon roe on top of every mousse and serve with wafer biscuits.

Nutritions of Little salmon mousses

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calories: https://schema.org
calories: NutritionInformation

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