Asparagus Mousse with Salmon
A fresh asparagus mousse paired with salmon, a recipe featuring ingredients from the seafood category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 slices salmon (larger slices, ca. 500 g)
- 300 g green asparagus
- 300 g white asparagus
- 300 g cream cheese
- 4 sheets white gelatin
- 2 tbsp heavy cream
- 2 tbsp lemon juice
- Cayenne pepper
- Salt
- ground pepper
- 2 tbsp white wine vinegar
- 1 tsp Mustard
- 0.5 can saffron powder
- 1 pinch sugar
- 250 g mixed salad leaves
Instructions
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1.
Wash the white asparagus, peel thoroughly and trim the ends.
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2.
Wash the green asparagus, peel the lower third and trim the ends.
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3.
Cook the white asparagus in boiling salted water for about 18 minutes, the green asparagus for about 12 minutes, then drain, shock in cold water and let dry. Reserve some spears for garnish, cut the rest into small pieces by type.
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4.
Soak gelatin in cold water.
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5.
Whisk cream cheese with heavy cream and lemon juice until smooth, split the mixture in half and puree separately with each asparagus variety.
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6.
Melt gelatin in a small pot over low heat until liquid and fold half of it into each asparagus cream. Chill for about 30 minutes until the mixtures begin to set.
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7.
Lay two salmon slices overlapping on a work surface, place a mound of asparagus cream on the slices. Gather the salmon over the cream and shape into a pear shape with your hands.
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8.
Refrigerate for 3 hours.
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9.
Wash, trim, rinse and dry the salad leaves.
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10.
Whisk mustard, salt, pepper, sugar, saffron and vinegar together and whisk in oil until emulsified.
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11.
Halve the reserved asparagus spears lengthwise and arrange on plates. Halve the asparagus mousse lengthwise and arrange on plates as well. Form small mixed bouquets of salad, place them in the center of the plates, and drizzle salad and asparagus with the salad sauce.
