Delicate salmon mousse is a great snack, both for an intimate dinner and for a festive table. Serve the salmon mousse in the cucumber boats, make the tins of smoked salmon mousse and add dill sauce, prepare this mousse for breakfast to start the day with gourmet canapés and a cup of coffee. Enjoy its pure rich flavor in every possible variation - well worth it!
It is necessary
-
- Baked salmon mousse
- 500 g boneless salmon fillet
- but on the skin;
- 1 tablespoon olive oil
- salt and freshly ground black pepper;
- 500 g cream cheese (for example Philadelphia);
- ¼ glasses of brandy;
- 1 lemon.
- Smoked Salmon Mousse by Martha Stewart
- 1 teaspoon of granulated gelatin
- 150 grams of smoked salmon fillet;
- 1 ¼ cup full-fat sour cream
- 2 tablespoons freshly squeezed lemon juice
- salt;
- 1 teaspoon fresh dill, chopped
- baguette slices or crackers for serving.
- Salmon mousse with dill sauce
- mayonnaise for greasing the mold;
- 9 g of granulated gelatin;
- ¼ glass of cold water and ½ glass of boiling water;
- ½ cup mayonnaise;
- 1 tablespoon of freshly squeezed lemon and lime juice;
- 1 tablespoon of onions
- grated on a fine grater;
- 2 drops of spicy Tabasco sauce;
- 1 teaspoon salt
- 1 coffee spoon of red pepper;
- 2 tablespoons of capers;
- 1 cup 35% whipped cream
- 2 cups salmon fillet
- diced;
- 1 bunch of parsley
- finely chopped.
- For the sauce
- 1 long cucumber;
- 2 glasses of sour cream;
- 1 tablespoon fresh lemon juice
- 1 teaspoon grain mustard
- 1 clove of garlic, minced
- 1 teaspoon salt
- 2/3 cup finely chopped fresh dill
Instructions
Step 1
Baked salmon mousse
Preheat oven to 400C.
Step 2
Drizzle the salmon fillet with olive oil and season with salt and pepper. Place skin side down on a baking sheet lined with baking paper and bake for 10-12 minutes.
Step 3
Remove the fillets from the oven and let cool completely.
Step 4
Place the lemon in the microwave for 1 to 2 minutes. This will give you more lemon juice.
Step 5
Remove the fish pieces from the skins and place in a blender bowl, add cream cheese, cognac, lemon juice, season with salt and pepper and mix everything into a homogeneous mass.
Step 6
Serve this mousse in fresh cucumber boats. Cut the cucumber in half lengthwise, remove the seeds with a melon spoon and fill the cucumbers with mousse using a pastry syringe or bag.
Step 7
Smoked Salmon Mousse by Martha Stewart
Pour 3 tablespoons of water into a small saucepan and sprinkle the gelatin over it so that it spreads evenly over the surface. Let the gelatin swell - this will take about 5 minutes. On low heat, stirring gently, heat the water and wait until the gelatin is completely dissolved. Remove the saucepan from heat and set to cool.
Step 8
Cut the smoked salmon into small slices and place in the blender bowl. Add sour cream, lemon juice and season with salt to taste. Puree all ingredients with a blender. Add chilled gelatin.
Step 9
Transfer the mousse to porcelain tins (ramekins) and cover with cling film. Make sure that the film does not touch the surface of the mousse.
Step 10
Place the mousse tins in the refrigerator. They should be cooled for at least 2 hours, and preferably overnight.
Step 11
Remove the ramequins from the refrigerator, garnish with dill and serve with a fresh baguette or crackers.
Step 12
Salmon mousse with dill sauce
Pour cold water into a blender bowl, sprinkle with gelatin and wait until it swells. Pour in boiling water and stir thoroughly until the gelatin is completely dissolved. Add lemon juice, onion gruel, lime juice, hot sauce, salt, pepper and mayonnaise. Mix well with a blender.
Step 13
Add salmon, whipped cream and capers. Whisk everything again with a blender.
Step 14
Prepare a mousse mold. Curly silicone in the form of a fish is best suited. Lubricate it with mayonnaise. In order for the mousse to succeed, it is best to use not purchased, but thick homemade mayonnaise.
Step 15
Put the mixture in the prepared mold, cover with cling film and refrigerate for 8 hours.
Serve garnished with lemon slices and fresh parsley. Offer dill sauce in gravy boats.
Step 16
Dill sauce
Peel the cucumber and grate on a fine grater. Leave it for an hour so that all the liquid comes out of it. Squeeze out the cucumber mass.
Step 17
Combine sour cream, minced garlic, mustard, salt, lemon juice, dill and squeezed cucumber.
