Salmon Mousse
4 portions – Prep: 10 min + chilling
Dissolve 25 g (5 tsp) powdered gelatin in 430 ml (1¾ cups) hot fish stock.
Add 30 ml (2 Tbsp) wine vinegar and seasoning.
Cool until starting to set.
Beat in 1 egg, then fold in:
– chopped gherkins, green pepper, black olives,
– 125 ml each mayonnaise & whipped cream, and
– 375 g flaked salmon poached 5 min in salted water.
Pour into a mold and chill until firm.
Serve with cucumber and lettuce.Source: Grok X AI
4 portions – Prep: 10 min + chilling
Dissolve 25 g (5 tsp) powdered gelatin in 430 ml (1¾ cups) hot fish stock.
Add 30 ml (2 Tbsp) wine vinegar and seasoning.
Cool until starting to set.
Beat in 1 egg, then fold in:
– chopped gherkins, green pepper, black olives,
– 125 ml each mayonnaise & whipped cream, and
– 375 g flaked salmon poached 5 min in salted water.
Pour into a mold and chill until firm.
Serve with cucumber and lettuce.Source: Grok X AI