Smoked Salmon and Egg Mousse
Smoked Salmon and Egg Mousse
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Salmon
Cuisine
Mediterranean
Author
Inverawe
Delicious Smoked Salmon and Egg Mousse
Ingredients
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250g smoked salmon trimmings
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3 tablespoons dry vermouth (or water!)
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7g (1/4 oz) powdered gelatin
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3 large hard-boiled eggs
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3 tablespoons Greek yoghurt,creme fraîche or mayonnaise
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1tsp anchovy essence (optional)
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200ml (7fl oz) white sauce, cooled
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3 tablespoons chopped fresh parsley, dill or chervil
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freshly squeezed lemon or lime juice, to taste
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150ml (1/4pint) whipping cream, lightly whipped
Directions
Lightly brush an 850ml (1 1/2 pint) mould or six individual moulds and set aside.
Pour the vermouth or water into a small, heavy saucepan and sprinkle over the gelatin. Set aside for 5-10 minutes to swell.
Meanwhile, peel and chop the hard-boiled eggs and finely chop the smoked salmon trimmings.Mix the creme fraîche, yoghurt, or mayonnaise, anchovy essence if using, with the white sauce, herbs, eggs and salmon. Season to taste with salt, pepper and lemon or lime juice.
Put the pan with the gelatin over a gentle heat and heat without boiling until clear and liquefied. Stir this into the salmon mixture, then fold in the lightly whipped cream. Spoon into the mould and level the surface. Chill in the refrigerator for several hours or overnight until set.
Slip a knife around the edge and invert onto a serving plate.
Recipe Note
Serve with a bunch of peppery watercress or rocket.