Salmon Mousse with Horseradish

An airy texture that melts on the tongue, heightened by the sharp kick of horseradish. The pink hue is vibrant, with dill providing a herbal note that cuts through the fish's richness.

• Prep time: 25 min
• Cook time: 8 min
• Difficulty: Medium
• Calories: 461
• Protein: 36 g
• Carbs: 4 g
• Fat: 32 g

Ingredients

• 400 g Oncorhynchus kisutch ( fresh )
• 150 g Fresh cheese ( plain )
• 200 ml Liquid cream ( very cold )
• 2 tbsp Horseradish ( grated )
• 3 piece Gelatin ( 2g sheets )
• 1 piece Dill ( chopped bunch )
• 1 tbsp Lime juice ( squeezed )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground
• 100 g Smoked salmon ( cut into small pieces )

Instructions

1. Poaching the salmon

   Submerge the silver salmon in simmering salted water. Cook for about 8 minutes. The flesh should remain pearly at the center and flake easily under finger pressure.

2. Base preparation

   Drain the poached salmon, remove skin and bones. Blend the flesh with the smoked salmon, fresh cheese, horseradish, and lime juice until a smooth and homogeneous paste is obtained.

3. Setting with gelatin

   Soften the gelatin in cold water, squeeze it out, and dissolve it in a tablespoon of hot water. Quickly incorporate it into the salmon preparation to avoid lumps.

4. Assembling the mousse

   Whip the fluid cream into a firm whipped cream. Gently fold it into the salmon mixture with the chopped dill using a spatula. The mixture should be frothy and light.

Chef's tips

• For a perfect texture, pass the mixture through a fine sieve before folding in the cream.
• Horseradish loses its punch when heated, always add it to a cold base.
• If the mousse is too firm, loosen it with a splash of liquid cream.

Storage

Store in the refrigerator for up to 48 hours, covered with plastic wrap touching the surface.