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200g smoked salmon, long slices
200g smoked salmon, cubes (AH)
125g unsalted butter
125ml whipping cream
pink peppercorns, to taste
1 cucumber
4 quails eggs
4 slices of bread
Today we make the beautiful salmon mousse by Shaun Rankin, a British Chef with a Michelin star, so we have our job cut out for us! But it is unexpectedly easy and we are actually proud of the result. Must be said that it is a rich dish so we make two small ones for four people.
How to make the salmon mousse
Start by lining the moulds with salmon. Make sure that the strips of salmon overlap the molds so you can fold them later. Put the moulds covered in cling film in the refrigerator, until the mousse is ready.
Cut the salmon into strips.
Line the moulds with salmon.
Clarfy the butter.
This is how it should look.
How to clarify butter
- Melt the butter on low heat, using a sauce pan
- once separated carefully remove the milky residue on top, use a spoon
- Slowly pour the golden liquid butter in a bowl, leaving the milky residue in the pan
This should be left in the pan.
Warm the whipping cream on low heat.
Ready to use, smoked salmon cubes!
Put the cubes and the remaining salmon in the blender.
Blitz the salmon quickly into a smooth mousse.
Crush the pink peppercorns then add them to the mousse.
Slowly blend the butter & cream with the mousse.
Spoon the mousse into the moulds.
Fold the salmon over the mousse.
Wrap the moulds in cling film.
Place the salmon mousse 6 to 8 hours in the fridge.
Boil the eggs for 2.5 minutes, shave the cucumber into ribbons.
Serve the salmon mousse with cucumber & halved eggs and some (toasted) sliced bread on the side.