Fish

Little salmon mousses

Name: Little salmon mousses
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 10
Ingredients: 250ml (1 cup) fish stock; 200g salmon fillet, pin-boned, skin removed; 3 teaspoons powdered gelatine; 250g (1 cup) mascarpone; 2 teaspoons horseradish; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh dill; 250ml (1 cup) thickened cream; Salmon roe, to serve; Savoury wafer biscuits, to serve

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by Valli Little

delicious. team

Oct 03, 2015

A fancy-looking starter that's perfect for special guests.

250ml (1 cup) fish stock
200g salmon fillet, pin-boned, skin removed
3 teaspoons powdered gelatine
250g (1 cup) mascarpone
2 teaspoons horseradish
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
250ml (1 cup) thickened cream
Salmon roe, to serve
Savoury wafer biscuits, to serve

Method

1.

Place the fish stock in a medium saucepan over high heat and bring to the boil. Add the salmon, then reduce the heat to low and simmer gently for 3-4 minutes or until just cooked. Drain and set aside to cool.
2.

Dissolve the gelatine in two tablespoons of boiling water.
3.

Place the salmon, mascarpone, horseradish, herbs and gelatine in a food processor and mix until smooth. Whip the cream and fold into salmon mixture. Spoon into shot glasses and refrigerate for one hour.
4.

Place a little salmon roe on top of each mousse and serve with wafer biscuits.