SALMON MOUSSE ON CROUTONS
Portions : 4 - Preparation time : 15 minutes
Ingredients
- 8 to 12 slices smoked salmon (approx. 125 g (4 1/2 oz))
- 45 ml (3 tablespoons) sour cream
- 60 ml (4 tbsp.) dill, chopped
- ½ lemon, zest
- 15 ml (1 tbsp.) pink pepper, cracked
- 1 pinch Espelette pepper
- 250 ml (1 cup) 35% cream
- Qs croutons
- 30 ml (2 tbsp.) lemon jam
- 30 ml (2 tbsp) TOBIKO fish roe
- 60 ml (4 tbsp.) chives, snipped
- Salt and pepper to taste
Preparation
- Purée the smoked salmon, sour cream, dill, zest, pink peppercorns and Espelette pepper in a food processor or hand blender.
- In a separate bowl, whisk the 35% cream until stiff peaks form.
- Fold the puréed mixture into the whipped cream. Check seasoning.
- Divide the resulting mixture into 2 equal parts, and place each part in a bowl.
- In one of the 2 bowls, stir in the fish roe.
- In the other bowl, stir in the lemon jam.
- On each crouton, spread one of the 2 foams and add a pinch of chives on top.
