Salmon mousse with horseradish

Name: salmon mousse with horseradish
Cook time: 25 min
Total time: 85 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 leaves gelatin white; 200 g fresh salmon fillet; 100 ml dry white wine; 1 teaspoon paprika spicy; tray fresh dill a 15 g; 150 g Greek yoghurt; 125 ml whipped cream; 3 tablespoons grated horseradish pot a 140 g; 100 g smoked salmon fillet

A tasty Dutch recipe. The starter contains the following ingredients: fish, gelatin white, fresh salmon fillet, dry white wine, paprika powder (spicy), fresh vegetables (a 15 g), Greek yogurt, whipped cream, grated horseradish (a 140 g) and smoked salmon fillet.

Ingredients

Kitchen Stuff

food processor
small glasses
single fish molds (cooking shop), greased

Directions

Soak the gelatin in cold water for 10 minutes.
Leave the salmon fillet in a pan with the wine, 1/2 tsp salt, the paprika powder, (freshly ground) pepper to taste and 2 sprigs of dill against the boil in just 10 minutes.
Take the salmon out of the moisture and allow the moisture to boil for another 1-2 minutes, remove the dill.
Squeeze the gelatine and dissolve the leaves in the moisture while stirring.
Purée the fish with 3 tablespoons of yogurt in the food processor.
Mix in the gelatin mixture.
Beat the whipped cream in a bowl until it is very stiff and spread the salmon mixture through it.
Season with salt and pepper.
Spoon the mixture into the molds and smooth the top.
Let the salmon mousse in the fridge stiffen in 1-2 hours.
Finely chop 3 sprigs of dill and mix with the horseradish and the remaining yogurt into a sauce.
Dilute with 1-2 tablespoons of water and add salt and pepper to taste.
Spoon the sauce in the glasses and garnish with a dash of dill.
Place a slice of smoked salmon on four plates in the middle and top a meringue with salmon mousse.
Let the salmon mousse slide on the smoked salmon.
Put the glass with horseradish sauce next to it..