Detailed step-by-step description of how to cook the dish "Little salmon mousses". Try it by all means
- 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.
- Dissolve the gelatine in two tablespoons of boiling water.
- 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.
- Place a little salmon roe on top of each mousse and serve with wafer biscuits.
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Store Spice Organizer
Surface Utensil Holder
Cutting Board Set