Salmon mousse is a festive appetizer that’s scrumptious but straightforward to arrange. The one gear you want is an immersion blender. You’ll be able to serve it in small glasses like I did right here, however it is usually glorious for canapés: reduce out spherical items of bread, toast them, and place some salmon mousse on prime.
That is how salmon mousse is made in Italy, with ricotta. You would additionally use cream cheese, however I favor ricotta because it has a extra impartial taste.
For a extra economical model of salmon mousse with a lighter salmon taste, you may enhance the ricotta to 250 grams (1 cup). Then you’ll need so as to add some salt to make up for utilizing much less salmon.
Elements
For 4-6 servings as an appetizer
100 grams (3.5 oz) chilly smoked salmon, I used sockeye wild-caught salmon
100 grams (7 Tbsp) ricotta
100 ml ( 7 Tbsp) whipping cream
contemporary dill (1/2 Tbsp minced + some sprigs for garnish)
freshly floor black pepper, to style
freshly squeezed lemon juice, to style
salt (if wanted), to style
Directions
Roughly chop the smoked salmon, and place it in a blender jar along with the ricotta.
Mix till clean, scraping down the perimeters of the container as wanted.
Whip the whipping cream…
…till it’s agency. You too can use an immersion blender for this (be certain that it’s totally cleaned), or whip it by hand with a whisk.
Place the salmon and ricotta combination in a bowl and fold the whipped cream gently into the salmon combination in 3 or 4 additions with a silicon spatula.
Work gently from under, to maintain as a lot air within the combination as potential.
Maintain going till the mousse is clean.
Then fold in 1/2 tablespoon of minced dill (stems eliminated first).
Add freshly squeezed lemon juice to style. I used just one or 2 teaspoons.
Add freshly floor black pepper to style.
Add salt provided that wanted. (When you enhance the ricotta to 250 grams, salt will in all probability be wanted.)
A piping bag is a useful method to neatly dispense the salmon mousse into serving glasses, or on toast.
Place within the fridge to permit the flavors to mix. The mousse will be made as much as a day upfront. Take it out of the fridge about half an hour earlier than serving, in order that it will likely be served cool however not chilly.
Garnish with a sprig of dill.
Wine pairing
We loved this with a Capital Croce by Anselmi, a Soave that isn’t formally a Soave with a terrific mineral character but additionally creamy due to some getting older in used oak.
Flashback
Choo chee, seafood (on this case mackerel) in a sauce of coconut milk and purple curry paste, is one in all my favourite Thai dishes.
