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MOUSSE WITH TWO KINDS OF SALMON

  • For forty blinis

    Ingredients

     

    • Boil a small salmon fillet (about 80 g) for 1 minute, then let it cool down
    • Mix the cooked salmon with about 80 g smoked salmon, two tea spoons of capers and the juice of ½ lemon
    • Add 2 table spoons of horseradish cream and 1 table spoon of fresh cheese with herbs
    • Add salt and pepper if necessary

     

    Keep in the refrigerator for at least an hour

    Spread the mousse on the blinis and decorate them with a little smoked salmon and some lumpfish roes

     

    Enjoy preferably with a Domaine Brut, a pure masterpiece!



Famille Rouvinez