Smoked Salmon Mousse with Red Pepper
A mousse of smoked salmon with red pepper is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 sheets gelatin
- 250 g smoked salmon
- 200 ml whipping cream
- 200 g Cream cheese
- 1 tsp horseradish (jar)
- 20 ml Pernod
- 1 Egg white
- Salt
- 1 splash Lemon juice
- 2 carrots
- 1 tbsp butter
- 80 ml orange juice
- 1 splash Lemon juice
- pink peppercorns
- carrot blossom
- mixed herbs (e.g., parsley, thyme, chives)
Instructions
-
1.
Soak the gelatin in cold water. Flake the salmon, blend with 100 ml cream and strain through a fine sieve. Mix the cream with the cream cheese and horseradish until smooth. Squeeze out excess water from the gelatin and warm it with Pernod in a small pot until melted. Stir 2-3 tbsp of this into the cream mixture and fold in the remaining cream and beaten egg white. Season with salt and lemon juice, transfer to a bowl, cover and chill for at least 3 hours.
-
2.
Peel the carrots, slice them, and briefly sauté in butter over high heat. Deglaze with orange juice and simmer gently for about 10 minutes until soft. Puree finely and reduce further if desired or add more liquid. Remove from heat, season with lemon juice, and let cool.
