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Anneeyeong
Salmon mousse with horseradish
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.
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Ingredients
Directions
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Soak the gelatin in cold water for 10 minutes.
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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.
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Take the salmon out of the moisture and allow the moisture to boil for another 1-2 minutes, remove the dill.
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Squeeze the gelatine and dissolve the leaves in the moisture while stirring.
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Purée the fish with 3 tablespoons of yogurt in the food processor.
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Mix in the gelatin mixture.
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Beat the whipped cream in a bowl until it is very stiff and spread the salmon mixture through it.
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Season with salt and pepper.
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Spoon the mixture into the molds and smooth the top.
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Let the salmon mousse in the fridge stiffen in 1-2 hours.
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Finely chop 3 sprigs of dill and mix with the horseradish and the remaining yogurt into a sauce.
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Dilute with 1-2 tablespoons of water and add salt and pepper to taste.
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Spoon the sauce in the glasses and garnish with a dash of dill.
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Place a slice of smoked salmon on four plates in the middle and top a meringue with salmon mousse.
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Let the salmon mousse slide on the smoked salmon.
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Put the glass with horseradish sauce next to it..
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Nutrition
330Calories
Sodium22% DV520mg
Fat40% DV26g
Protein42% DV21g
Carbs1% DV4g
Fiber4% DV1g
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