Salmon mousse

Category: Cold meals and snacks
Salmon mousse

Ingredients

Boiled salmon meat (salmon, trout, etc.) 530-550 g.
Fish broth 300 ml
Cream 10% 200 ml
Gelatin 15 g
Lemon large 1 PC.
Salt

Cooking method

  • Pour 50 ml of the broth over the gelatin, let it swell, mix with the rest of the broth, heat (do not boil), stirring and dissolving the gelatin.
  • Strain the broth so that undissolved gelatin does not get in, salt to taste, cool, pour in the squeezed lemon juice, mix.
  • In a blender, puree the boiled salmon meat with cream, salt to taste and combine with the broth.
  • Pour into portioned dishes (bowls, glasses, bowls) and chill for at least 2 hours.
  • Serve chilled. Can be decorated with lemon, shrimp, capers. You can put a tablespoon of boiled green peas or canned corn in the molds before pouring.
  • It goes well with chilled dry white wine.
  • Bon Appetit!
  • P.S. Remove all fat from salmon meat! Otherwise, it will inevitably give an unpleasant pungent aftertaste, and in such a delicate dish it is useless.

The dish is designed for

6-8 (depends on the size of the portion dishes)

Note

This recipe is just a godsend for the disposal of scraps or unpresentable leftovers from cooking fish soup, fish broths.
Personally, I came to this recipe through salmon steaks. I cut the fish into fillets and of course I still have a lot of trimmings, a ridge, a head, a tail. I decided to cook broth for fish soup from all this. After cooking, I decided to collect all the meat from the bones, tail and disassemble the head. It turned out to be a decent bowl of meat. And so the recipe was born.
Salmon mousse

Advice: boldly throw away all the fat, do not try to finish it to the required amount, otherwise there will be a smack and smell of not haute cuisine at all! Don't forget the brain (clear jelly) when parsing the head. But I do not recommend putting dark meat, it can ruin the color, the gray color somehow looks inedible, oh-oh, take only pink, white or cream.

It's nice when from some scraps, which it is not clear where to put it, you get such an exquisite dish.
So try it on occasion.

AlexeyK
It is very tasty, and the photo is super!
Arka
Quote: AlexeyK

It is very tasty, and the photo is super!
There is nothing to eat with your eyes! We quickly run to the refrigerator, examine the contents and figure out what to make the mousse from
AlexeyK
I'm on my way!
Twist
Arochka, wonderful mousse! I love these things
Arka
Quote: Twist

Arochka, wonderful mousse! I love these things
It turned out me too
natapit
and why did I come here at night looking ?!
Arka
Quote: natapit

and why did I come here at night looking ?!
to tell me all the biscuit secrets? ..
natapit
Well then, get on your lemon-shrimp boat and sail to me! : first_move: grab the mousse only
Countryman
I tried the recipe. Everything worked out pretty well. Except one. It turned out a little sour.
Large the lemon in the recipe was, in my opinion, an overkill. Or maybe I "big" understood it too literally. I had 460 grams in two lemons I bought.
Arka
Countryman, better late than never
Didn't see the message, unfortunately.
I think it also depends on the taste of lemon: some can be eaten like an apple, but from some it reduces cheekbones.

In this case, it is better to be guided by taste, it should be felt easy sourness. You can "extinguish" the taste of fish with dry white or pink, not lemon.

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