Salmon Mousse with Radicchio Salad

Ingredients

• 3 sheets white gelatin
• 150 g Smoked salmon
• 0.5 untreated lemon (juice)
• 3 tbsp dry white wine (e.g., Riesling)
• 150 ml heavy cream (at least 30% fat)
• Salt
• pepper (ground)
• 1 radicchio
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 4 tsp trout caviar
• 0.5 bunch Chives

Instructions

1. 1.

   Soak the gelatin in cold water for the mousse. Dice the smoked salmon and blend with lemon juice and white wine until smooth. Warm the damp gelatin gently in a saucepan, dissolve it, add 2 tbsp of the salmon puree, stir, then return to the remaining puree and mix until smooth. Whip the cream stiffly and fold into the mixture gradually. Season with salt and pepper, transfer to a container, and chill for at least 2 hours.

2. 2.

   Meanwhile, separate the radicchio leaves, wash, trim, dry, and cut into pieces. Make a vinaigrette from vinegar, oil, salt, and pepper; drizzle over the radicchio on plates. Using a spoon, scoop portions of mousse onto the salad and garnish with trout caviar and chives.