Smoked Salmon Mousse

Ingredients

• 200 g salmon fillet (skinless)
• 300 g smoked salmon
• 5 sheets gelatin
• 75 ml well-chilled whipping cream
• 0.5 lime (juice only)
• iodized salt
• white pepper (ground)
• 75 g crème fraîche
• fresh dill
• 1 small spring onion
• 1 glass (100 g) trout caviar
• 3 tbsp balsamic vinegar
• 0.5 tsp Dijon mustard
• 1 tbsp nut oil (e.g., macadamia oil)
• 1 tbsp Olive Oil
• mixed fresh spring salad (e.g., frisée, batavia or endive) as desired

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Pat the salmon fillet dry and cut into large cubes. In a non-stick pan without fat, steam over medium heat for about 3 minutes. Roughly chop the smoked salmon. Chill both types of salmon well in the refrigerator. Using a food processor with a slicing blade, finely puree them. Gradually pour in the cream while pulsing. Season the mixture with lime juice, salt and pepper. In a small pot, melt the gelatin over low heat, stir in a little fish cream, then quickly fold it into the remaining mousse. Fold in the crème fraîche. Finely chop dill and spring onions and mix them in.

2. 2.

   Cool small molds (about 250 ml capacity) thoroughly. First fill with some salmon filling. Top with a bit of caviar. Fill again with the remaining salmon mixture. Add more caviar on top. Finish with the rest of the salmon mousse. Cover and chill for at least 4 hours, preferably overnight, in the refrigerator.

3. 3.

   Whisk vinegar, salt, pepper and mustard together. Beat the oil into it with a fork. Briefly dip the molds in hot water, then pour the contents onto plates. Tear the salad into bite-sized pieces and arrange alongside the salmon towers. Drizzle the dressing over them.