Filter
Reset
Sort ByRelevance
NEKAYAH
Tartlet of salmon mousse
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the small round (ramequin) trays ready. Cut the cucumber lengthwise into 6 thin slices. Brush the inside and bottom of the trays thinly with oil. Then place a slice of cucumber against the inner wall and press it.
-
Remove the bones and skins from the salmon. Puree the salmon using a food processor. Stir in the mayonnaise, sour cream, lemon juice, cayenne pepper and dill.
-
Soak the gelatine sheets in cold water for a few minutes. Squeeze the moisture out of the softened leaves.
-
Heat approx. 2 tablespoons of water in a saucepan and dissolve the gelatine leaves. Pour this into the salmon mixture and stir well together.
-
Spread the salmon mixture over the trays and ensure that the cucumber stays in place against the inside.
-
Leave the containers with salmon mousse covered with foil in the refrigerator for a few hours.
-
Place the containers with the mousse side on a plate. Deposit the filling on the board. Garnish the salmon mousse with a few capers and possibly a sprig of dill. Eat warm toast here.
Blogs that might be interesting
-
25 minAppetizerbrie 60, flour, egg, bread-crumbs, butter, sunflower oil, Spinach, garlic, dragon, roasted almond, oil,baked brie with tarragon spinach
-
20 minAppetizerwinter carrot, oil, orange juice, chicken bouillon, fresh beef soup balls, freshly ground black pepper, whipped cream,carrot soup with meatballs
-
55 minAppetizerfennel bulb, olive oil, Spaghetti, ricotta, egg, cheese, Pesto,spaghetti tartar with fennel
-
35 minSmall dishbig red onion, White bread, cumin cheese, fresh thyme, White wine, butter, salt,stuffed red onions
Nutrition
195Calories
Sodium0% DV0g
Fat18% DV12g
Protein38% DV19g
Carbs1% DV2g
Fiber0% DV0g
Loved it