Salmon mousse: recipe

Ingredients

TEXTURA™ Tempo B : 7 g (2.16 %)
Olive oil : 21 g (6.49 %)
Water : 100 g (30.89 %)
Smoked salmon: 100 g (30.89 %)
Pepper : 0,75 g (0.23 %)
Lemon juice : 10 g (3.09 %)
Horseradish : 15 g (4.63 %)
Partially whipped cream : 70 g (21.62 %)

Salmon mousse

Preparation

1. Cut the smoked salmon and mix with water by using an immersion blender until homogenous.

2. Add the pepper, lemon juice, and horseradish and mix.

3. Blend the TEXTURA™ Tempo B with the olive oil and add to the mixture, mixing for 30 seconds.

4. Pour the mixture into a large bowl and add the whipped cream, while carefully stirring with a hand whisk.

5. Fill the forms and refrigerate for about 2-3 hours at 2-8°C.

Download the recipe