Asparagus Salad with Salmon Mousse
Asparagus salad with salmon mousse is a recipe with fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sheets of white gelatin
- 2 shallots
- 10 g butter
- 200 g whipping cream
- 250 g smoked salmon
- 150 g crème fraîche
- Salt
- ground pepper
- Lemon juice
- 1 kg asparagus spears
- a pinch of sugar
- 3 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 3 tsp sweet mustard
- 3 tbsp oil
- 2 packs of watercress
Instructions
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1.
Soak gelatin in cold water. Peel and dice shallots. Heat butter and sauté shallots until translucent. Pour in cream. Squeeze gelatin and dissolve it in the warm cream. Let cool.
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2.
Cut smoked salmon into pieces. Blend salmon with the shallot-cream mixture. Fold in crème fraîche. Season with salt, pepper, and lemon juice. Chill.
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3.
Peel asparagus and cut off woody ends. Cook asparagus in lightly salted water with a pinch of sugar for about 10 minutes until just tender. Drain asparagus, reserving the cooking water.
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4.
Whisk vinegar, mustard, salt, pepper, and oil into a dressing. Add 2–3 tbsp of the reserved asparagus water. Using two damp teaspoons, form small balls from the salmon filling. Arrange the mustard vinaigrette, asparagus, and salmon balls on plates and serve lavishly garnished with watercress.
