Salmon mousse
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Smooth and soft, this salmon mousse is a nice little nibble for parties. Island bread gives the salty salmon a sweet counterbalance.
Ingredients for twelve
1 large packet of island salmon bread 250-300g cold-smoked salmon 1 red onion 2 dl whipping cream 1 dl cream 1 tbsp.1 teaspoon lemon juice 1 bag of dill (use the faintest sprigs for decoration) 1/2 teaspoon sugar 1/2 teaspoon white pepper 1 teaspoon salt
Tip: Making salmon mousse requires a blender or a good quality hand blender.
Chop up the ingredients and put them in the blender, except for the cream and dill. Place in the fridge to season for a while.
Before serving, add a tablespoon of cream to the blender and quickly blend until smooth. Blend the cream in the blender until it becomes whipped cream. Finely chop the dill. Mix the salmon mixture, dill and whipped cream until smooth.
Scoop the salmon mousse into a piping bag and spread on the bread. Garnish with dill sprigs and serve immediately, so that the whipped cream does not evaporate.
