Royal smoked salmon mousse

Royal smoked salmon mousse
 
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This recipe was uploaded
by THE BYG GUY

 
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Ingredients

Ingredients
Method
 
  • Royal smoked salmon-150 gr
  • Fresh dill - some leaflet
  • Ricotta-300 gr
  • Sour cream-100 ml
  • Salt: to taste
  • Pepper:to taste
  • For serving you need:
  • Fresh dill, some leaflet
  • -10 Black bread slices
  • lumpfish caviar - 2 small jars
To prepare salmon mousse at first finely chop in a blender ricotta with smoked salmon (1). Wash and cut with a knife dill, then add it to over mix (2). In this range the whole time, season with salt and pepper, if desired. Separately put the cream with a mixer to beat until it becomes creamy, then add to the mix using a wooden spoon (3).

With a metal form used in pasta (I used flower shaped) I cut shapes in slices of bread (4), forms we have introduced into the oven to form a crisp crust (5). Coat forms of toast with salmon mousse and then topped them with sprigs of dill and fish eggs (6). To provide a more refined touch can put mousse in a pastry bag making various forms!
good appetite!!!

Royal smoked salmon mousse

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This recipe was uploaded by THE BYG GUY

 
 
My first recipe I facuto for New Year's Eve and I want to share with you is called REGAL SALMON'' Mouse'' a very simple recipe that will amaze you guests. In these lines I will elucidate the secrets so well kept of this recipe :)).

Salmon Mousse is a delicious appetizer and ready in minutes, perfect for serving sandwiches on brown bread at Christmas or New Year.
This foam is very easy to prepare and require few ingredients: smoked salmon, ricotta and fresh cream. Embellishment of sandwiches are made ​​with salmon mousse with dill and lumpfish caviar.

Method


To prepare salmon mousse at first finely chop in a blender ricotta with smoked salmon (1). Wash and cut with a knife dill, then add it to over mix (2). In this range the whole time, season with salt and pepper, if desired. Separately put the cream with a mixer to beat until it becomes creamy, then add to the mix using a wooden spoon (3).

With a metal form used in pasta (I used flower shaped) I cut shapes in slices of bread (4), forms we have introduced into the oven to form a crisp crust (5). Coat forms of toast with salmon mousse and then topped them with sprigs of dill and fish eggs (6). To provide a more refined touch can put mousse in a pastry bag making various forms!
good appetite!!!

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