• img
  • Simple salmon mousse
    1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)
    Loading...Loading...
    Use sushi quality fish. If you cannot find absolutely fresh fish, use only smoked salmon.
    By Andreas Viestad

    Simple salmon mousse

    Print Friendly
    Share
    Print Friendly
    Servings: 4

    PREPARATION:

     
    • 1

      Cut both the fresh and smoked fish into 1-inch cubes. Place the fish in a food processor and process for a few seconds, until you have a rough puree. Transfer to a bowl.

    • 2

      Stir the lemon juice, crème fraîche, and dill into the salmon. Gently crush the pink peppercorns in your hand and add them to the mousse. Gently stir the roe into the mousse, being careful not to break the fragile eggs.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E12 A Balancing Act. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

     
    • 1

      Cut both the fresh and smoked fish into 1-inch cubes. Place the fish in a food processor and process for a few seconds, until you have a rough puree. Transfer to a bowl.

    • 2

      Stir the lemon juice, crème fraîche, and dill into the salmon. Gently crush the pink peppercorns in your hand and add them to the mousse. Gently stir the roe into the mousse, being careful not to break the fragile eggs.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook