GMAP-SALMON-MOUSSE

Salmon mousse

 Dive into the delicate flavours of the sea with our Salmon Mousse recipe  – a light, airy delight that melts in your mouth with every bite.  This dish is a testament to the elegance of simplicity. Its subtle yet rich flavour profile is complemented by a hint of dill, bringing a fresh zest that elevates the taste to new heights. Perfect for spreading on crisp crackers or as a luxurious dip, it’s a versatile treat that’s sure to impress at any gathering.

 

Ingredients for 4 servings:

  • 120 g cucumber
  • 150 g smoked salmon
  • 2 tbsp mascarpone (Italian fresh cheese)
  • 250 g low-fat yoghurt
  • ½ tsp medium-strength mustard
  • 1 tsp honey
  • 6 sheets of gelatin or 1 sachet (9 g) of powdered gelatin (for 500 ml of liquid)
  • Salt, pepper
  • A few dashes of lemon juice

In addition:

  • Lemon and lettuce as a garnish

Preparation:

  1. First, soak the gelatin in cold water.
  2. Wash the cucumber and cut 12 very thin slices for the moulds. Then finely chop the rest of the cucumber. Finely dice the salmon and purée it with the mascarpone and diced cucumber. Add the yoghurt, mustard and honey and mix until smooth. Season with salt, pepper and lemon juice.
  3. Squeeze out the excess moisture from the gelatine and heat gently to dissolve. Stir 1 tablespoon of the mousse into the gelatin and then fold the gelatin mixture into the rest of the mousse.
  4. Rinse 4 moulds (capacity approx. 200 ml) with cold water and place 3 cucumber slices in each. Spoon the salmon mousse into the moulds, smooth the surface and refrigerate for roughly 2 hours.
  5. Turn out onto a plate, garnish with a lemon slice and serve with lettuce.