This is a superb entrée for a three course meal and is easy to make in advance or used as a spread.
Salmon Mousse
Ingredients
6 gelatine leaves
½ cup vegetable stock
125 g cream cheese
125 g cream
1 tbls finely chopped fresh herbs
¼ tsp salt
¼ lemon, zest and juice
1 can pink salmon (415g)
Method
Place gelatine leaves with the vegetable stock in a bowl. Place the cream cheese in a bowl and soften with a whisk and blend in the cream, herbs, salt, lemon zest and juice. Open the tin of salmon into a separate bowl and discard the bones. Blend salmon into the cream cheese mixture with the whisk until evenly mixed. Heat the gelatine leaves and stock until gelatine leaves are melted. Whisk the stock mixture into the salmon mixture until combined. Place in the fridge for approx. 4 hours or until set.
Ingredients make approx. 25 small crepe baskets
2 eggs (100g)
420 g milk
170 g plain flour
⅓ tsp sea salt
2 tbls melted butter (40g)
2 tsp mixed dried herbs
1 lime zest and juice
Method
Place eggs in a bowl and beat lightly with a whisk. Pour in the milk and combine. Add flour and salt in a steady stream while whisking until batter is smooth. Blend in the melted butter and allow the mixture to rest for at least 30 minutes. Heat a nonstick 12 cm round frying pan over medium heat. Lightly grease with melted butter or spray oil. Pour batter into the pan and swirl it around as a result the bottom should be evenly coated. Cook the crepe for approx. 1 minute on one side until golden. Flip the pancake over and cook the other side for approx. 20 seconds. Slide the pancake out of the pan and pile on a plate. Place the crepes in pie foil and bake in a preheated oven on 200ºC oven for approx. 10 minutes. Allow cooling before piping or scoping salmon mousse in the baskets and place two slices of cucumber, a quarter of a cherry tomato and a spring of dill. Drizzle some cracked black pepper and serve.
Note: The salmon mousse can also be served with crackers or biscuits for light appetizers or used as a dip.
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