Tuesday, 23 December 2014

Wild King Salmon Smoked Mousse

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)
white pepper
fresh cilantro
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.

1 comment:

  1. I want to see the finished product plated and sliced - sound kind of delicious - but the cliantro was a bit of a shock - the rest of the ingredients are french/asian... the cilantro threw me! Send me some - hahaha!