Salmon mousse with dill sour cream

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For four 165 ml (5.8 fl.oz) WECK® mold jars
Salmon mousse with dill sour cream
Order directly 165 ml WECK® mold jars

Ingredients for the mousse

  • 2 sheet of gelatine
  • 200 g smoked salmon
  • 200 ml cream
  • 1 dash of lemon juice
  • salt
  • pepper

Ingredients for the snow pea salad

  • 200 g snow peas
  • 200 g tomatos
  • 60 g onions
  • 3 EL white wine vinegar
  • salt
  • pepper
  • 1 pinch of sugar
  • 4 tbsp. of vegetable oil

Ingredients for the cream

  • 100 g cream
  • 30 g red onions
  • 1 tsp. finely chopped dill
  • salt
  • pepper
  • 1 dash of chili flakes

Preparation

For the mousse soak gelatine in cold water. Mix salmon with a mixer until it gets the form of a fine puree. Fill salmon into a bowl and add slowly 100 ml of the cream, lemon juice, salz and pepper. Whip rest of the cream until stiff. Dissolve gelatine and mix it with salmon puree. Add stiffed cream. Fill salmon mousse into jars and let them stay for 3 hours in the fridge.

For the salad remove ends of super peas and cut them into rhombs with a lenght of 1,5 cm. Boil in salted water until firm to the bite. Pour off and quench in ice water, let drip off well. Wash tomatos, remove stalks, cut into 4 pieces, remove seeds. Peel and dice onions. Put vinegar, salt, pepper and sugar into a bowl and mix until salt is dissolved. Add oil, sugar peas, tomatos and onions and mix.

For the dip put cream into a bowl and stir. Peel and dice onions and stir them with dill in the cream. Add salt, pepper and chili flakes.

Take mousse out of the fridge, distribute cream on it and serve everything with salad.

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