It’s Sunday afternoon, December 13, the wind is blowing through the window and the rain is coming down hard. It’s ideal weather to lock ourselves at home with some movies and nice snacks. It’s a hard job, but somebody has to do it….tasting of all the nice and fresh dips and ointments for the upcoming blogs. 🙂 That was last Sunday and I have to say; we had a very nice relaxing and culinary afternoon! We tried out new and old recipes. I’m going to honor the salmon mousse as the first to be placed online.
Ingredients for 4 pers.:
- 200 gr smoked salmon
- ½ red chili pepper
- 1 lime
- 100 – 150 ml (not whipped) whipped cream
How to prepare it:
This recipe is very easy and quick, especially when you have an immersion blender or food processor. Personally I always use the immersion blender as this helps me to quickly add ingredients and I can keep an eye on the lightness of the mousse.
Grate some skin from the lime and squeeze the juice of ½ of the lime. Cut open the chili pepper and take out the seeds. Chop the chili pepper a bit smaller already. Put the salmon, the chili pepper, the lime grinds and the lime juice together in the blender. Start mixing the ingredients and add slowly bit by bit the whipped cream. If the mousse is not light and smooth enough, add some extra whipped cream. The structure is very much depending on the freshness of the salmon. I always garnish the dish with some lime skin rasp and a bit of chopped red chili pepper. The mousse tastes great on top of some baguette or toast.
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