Salmon mousse

Name: salmon mousse
Cook time: 40 min
Total time: 220 min
Yield: 4
Ingredients: 1 bottle dry white wine 0.25 liters; 200 ml vegetable stock from tablet; 1 leeks washed and in half rings; 250 g salmon fillet; 3 leaves gelatin bag of 12 pieces; 1 lemon cleaned up; 1 el grated horseradish jar of 140 g; 1 little pot capers (100 g), drained; 1 cup whipped cream 125 ml

A tasty recipe. The side dish contains the following ingredients: fish, dry white wine (0.25 liters), vegetable stock (from tablet), leeks (washed and in half rings), salmon fillet, gelatin (bag of 12 pieces), lemon (scrubbed), grated horseradish (pot 140 g), capers ((100 g), drained) and whipped cream (125 ml).

Ingredients

Kitchen Stuff

food processor, 4 timbaaltjes

Directions

Bring the wine, stock and leeks to the boil. Place the fish in it and let it cook for 20 minutes. Take out the fish and let it cool down on a plate. Store 1 cup of cooking liquid without leeks.
Soak the gelatine in cold water for 5 minutes. Squeeze and dissolve in the cooking liquid. Allow to cool.
Grate the yellow skin of the lemon. Puree the fish in the food processor with the gelatine. Add the grater, the horseradish and capers and scoop. Beat the whipped cream and spatula through. Season with salt and pepper. Distribute over the timbals. Let stiffen in the refrigerator for at least 3 hours. Deposit on a scale. Tasty with chives.