Smoked salmon mousse

Ingredients

• Lachs (Claudine)
• 300 g smoked salmon (sliced)
• 125 g crème fraîche
• 1 splash Lemon juice
• 1 splash Worcestershire sauce
• 1 garlic clove (chopped)
• pepper (ground)
• 1 tsp chopped dill sprigs
• 1 tbsp Tomato Paste
• Salt
• 100 g whipping cream
• 70 g crème fraîche
• 1 tsp Mustard
• 2 tbsp olive oil
• 1 tsp anchovy paste
• 1 tsp grated lemon zest
• 1 garlic clove (chopped)
• 1 tsp freshly grated ginger
• 30 ml water
• a pinch sugar
• 40 g grated Parmesan cheese
• Salt
• pepper (ground)
• 80 g chicory
• 80 g endive salad
• 80 g arugula
• 2 tbsp olive oil
• 1 tbsp vinegar

Instructions

1. 1.

   Blend 200 g smoked salmon with a blender or food processor and fold in the crème fraîche and seasonings. Fold in whipped cream.

2. 2.

   Lay out the remaining smoked salmon on four smaller plates.

3. 3.

   Fill the mousse and chill for several hours.

4. 4.

   Dressing: blend crème fraîche, mustard, olive oil, anchovy paste, lemon zest, garlic, water, grated ginger, sugar, and grated Parmesan with a stick blender. Chill and stir again before serving.

5. 5.

   Salad: wash, trim, and dry the salad; cut into smaller pieces if needed. Marinate with vinegar and olive oil.

6. 6.

   Serve: arrange Lachs Claudine with sauce and salad on plates.