Monday, September 26, 2022

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Salmon Mousse (Mousse di Salmone) – Stefan’s Connoisseur Weblog


Salmon mousse is a festive appetizer that’s scrumptious but simple to arrange. The one tools you want is an immersion blender. You may serve it in small glasses like I did right here, however it’s also wonderful for canapés: minimize out spherical items of bread, toast them, and place some salmon mousse on prime.

That is how salmon mousse is made in Italy, with ricotta. You can additionally use cream cheese, however I choose ricotta because it has a extra impartial taste.

For a extra economical model of salmon mousse with a lighter salmon taste, you possibly can enhance the ricotta to 250 grams (1 cup). Then you will want so as to add some salt to make up for utilizing much less salmon.

Substances

For 4-6 servings as an appetizer

100 grams (3.5 oz) chilly smoked salmon, I used sockeye wild-caught salmon

100 grams (7 Tbsp) ricotta

100 ml ( 7 Tbsp) whipping cream

recent dill (1/2 Tbsp minced + some sprigs for garnish)

freshly floor black pepper, to style

freshly squeezed lemon juice, to style

salt (if wanted), to style

Directions

Roughly chop the smoked salmon, and place it in a blender jar along with the ricotta.

Mix till easy, scraping down the perimeters of the container as wanted.

Whip the whipping cream…

…till it’s agency. You can too use an immersion blender for this (ensure it’s completely cleaned), or whip it by hand with a whisk.

Place the salmon and ricotta combination in a bowl and fold the whipped cream gently into the salmon combination in 3 or 4 additions with a silicon spatula.

Work gently from beneath, to maintain as a lot air within the combination as attainable.

Hold going till the mousse is easy.

Then fold in 1/2 tablespoon of minced dill (stems eliminated first).

Add freshly squeezed lemon juice to style. I used only one or 2 teaspoons.

Add freshly floor black pepper to style.

Add salt provided that wanted. (When you enhance the ricotta to 250 grams, salt will in all probability be wanted.)

A piping bag is a helpful technique to neatly dispense the salmon mousse into serving glasses, or on toast.

Place within the fridge to permit the flavors to mix. The mousse may be made as much as a day upfront. Take it out of the fridge about half an hour earlier than serving, in order that it is going to be served cool however not chilly.

Garnish with a sprig of dill.

Wine pairing

We loved this with a Capital Croce by Anselmi, a Soave that’s not formally a Soave with an important mineral character but additionally creamy due to some growing old in used oak.

Flashback

Choo chee, seafood (on this case mackerel) in a sauce of coconut milk and purple curry paste, is one in all my favourite Thai dishes.



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