Salmon and cucumber mousse
Instructions
The real preparation lasts about 30 minutes.
Then you have to let it sit in the fridge for two hours.
Cut the cucumber in half without Peel with a spoon and remove the seeds.
Grate it on a plate and sprinkle the flesh with salt.
Let stand for 30 minutes for each of the vegetation water.
Meanwhile clean the well drained salmon from its liquid.
Remove all traces of skin or bone.
Mash the pulp with a fork.
Sift the cheese and mix it with salmon cream.
Pick up the cucumber pulp into a sieve and rinse well to remove salt.
Drain, place it on a paper towel and squeeze to remove excess water.
Add the salmon flesh.
Add the grated lemon rind, juice, salt, pepper and chopped tarragon.
Soften the isinglass in cold water then squeeze it and let it melt in a Bain-Marie.
Pour cream of salmon and mix well.
Spread the mixture into 6 individual ramekins from creme Brulee, lightly oiled.
Be firm in the refrigerator for a few hours.
Quickly immerse the bottom of molds in boiling water and tip one on individual dishes.
Decorated with sprigs of tarragon and cucumber and slices of lemon.
Serve accompanied with salad and toast.
Suggested wine: Chardonnay.
Ingredients and dosing for 6 persons
- 1 teaspoon of climbs
- 1 small cucumber
- 230 g of ricotta
- 30 cl of cooking cream
- 1 lemon (juice)
- 1 lemon zest
- 250 g of salmon
- 10 g of isinglass
- Toast
- Salt
- Pepper
- 1 sprig of tarragon
- 1 slice of cucumber
- Some of slices lemon
- Green salad
- 2 teaspoons of tarragon