Making your own pate's and mousse's is so simple. (Is mousses's the proper word?) I don't understand why people buy them. You never know exactly whats in them or when they were made. I made this yesterday in under a couple of minutes and put it in the fridge to set and take to our friends house for a dinner appetizer. Super easy and yummy!
300g wild smoked salmon
250 g fish stock mixed with 2T fishsfauce (total 250g)
150 ml sake
3T gelatin dried (enough to set 150 ml sake)
250 g whipped cream
Add gelatine to sake and let sit 5 mins.
Add salmon and pulse 3 times Turbo
Add fish stock, cilantro and pulse 3-4 more times until desired consistency is achieved
Heat gelatine in microwave 30 secs to disslove gelatine
Add whipped cream and gelatine mixture and pulse 10 sec/ speed 4 until combined
Fill into oiled or saran wrapped lined molds.