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Salmon mousse II

Cook time: 0 min.
Servings: 6

Ingredients for Salmon mousse II

Lemon juice
Dill or watercress
1tbspWheat flour
1dlWhipped cream
2tbspFintklippet dill
2dlWhite wine
2tbspButter or margarine
400gBroiled Salmon
5-6Leaf gelatin

Instructions for Salmon mousse II

To prepare the Salmon mousse II recipe, please follow these instructions:

Remove skin and bones from the salmon and cut it into small pieces. Chop or mash fish flesh.
Put husblasen to soak in cold water.
Melt the fat in a pan and rear up with the flour and white wine. Cook thoroughly. Taste the sauce with lemon juice, salt and pepper.
Shear husblasen easy up and stir it into the sauce. Stir until it is completely dissolved.
Take the Pan from the heat and let the sauce cool slightly.
Add the egg yolks, dill and salmon.
Beat the egg whites very stiff and whip the cream into foam. Turn both gently in mousse and pour it in a round bowl or form. set mousse cold 3-4 hours.
Turn the mousse out onto a platter and garnish with dill or watercress.

Cooking time: about 20 min. + 3-4 hours for the mass to sivne. Low if necessary. the day before the Court must be used.