Salmon mousse with dill sauce

Ingredients for Salmon mousse with dill sauce

Instructions for Salmon mousse with dill sauce

To prepare the Salmon mousse with dill sauce recipe, please follow these instructions:

Mousse: Start by cooking the salmon 5-10 minutes in salted water, if necessary. with some Bay leaves and peppercorns, save water and use as fish broth, boils down or have to thin water down up so the crowd fits and sieved.

Husblasen soak in cold water for five minutes. be taken up and melted in a water bath. The salmon is mixed in the blender or food processor along with fish broth, cream and dill. The melted gelatin stirred in mousse and season with lemon juice, salt and pepper.

The smoked salmon cut into 2 cm wide strips which are added at the bottom of a rim shape. Salmon mousse is distributed in the form. Made in refrigerator 4-5 hours.

Dill sauce: Mayonnaise and sour cream is stirred together. Dill, horseradish sauce and season with salt and pepper.

Tips:
(Remember that the melted gelatin must be approximately the same temperature as the must stirred together with the lumps!)

Serving: Rim form dipped 10-12 sec. in hot water and invert onto a platter. The sauce serves to.