Salmon Mousse with Horseradish
Ingredients
- 400 gOncorhynchus kisutch (fresh)
- 150 gFresh cheese (plain)
- 200 mlLiquid cream (very cold)
- 2 tbspHorseradish (grated)
- 3 pcGelatin (2g sheets)
- 1 pcDill (chopped bunch)
- 1 tbspLime juice (squeezed)
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
- 100 gSmoked salmon (cut into small pieces)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator for up to 48 hours, covered with plastic wrap touching the surface.
