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NEKAYAH
Tartlet of salmon mousse
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Ingredients
Directions
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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.
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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.
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Soak the gelatine sheets in cold water for a few minutes. Squeeze the moisture out of the softened leaves.
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Heat approx. 2 tablespoons of water in a saucepan and dissolve the gelatine leaves. Pour this into the salmon mixture and stir well together.
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Spread the salmon mixture over the trays and ensure that the cucumber stays in place against the inside.
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Leave the containers with salmon mousse covered with foil in the refrigerator for a few hours.
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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.
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Nutrition
195Calories
Sodium0% DV0g
Fat18% DV12g
Protein38% DV19g
Carbs1% DV2g
Fiber0% DV0g
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