Salmon mousse
My Christmas menu this year, including the main course and dessert, is all about fish and apples. Here we have a very tasty salmon mousse as a starter!
Ingredients300 g fresh salmon fillet
200 g smoked salmon
300 ml fish stock
200 ml sour cream
100 ml whipping cream
1 tsp black pepper
1 pinch of coarse sea salt
1 tsp dill
200 ml sour cream
1 pinch of black pepper
1 Tbsp lemon juice
Preparation
Cook the fresh salmon in salted water.
Heat the fish stock in a pot, stir in the sour cream and whipping cream.
Cut the smoked salmon into small pieces...
...the cooked salmon too...
...and add the cooked fish and smoked salmon to the liquid, season with salt, pepper and dill...
....and puree everything thoroughly.
Place in a flat dish and chill in the refrigerator for about 8 hours.
For the sauce, stir the sour cream with the pepper and lemon juice until smooth.
Serve the well-chilled salmon puree on bread with the sauce.
[Translated from here.]
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