Asparagus mousse in salmon soup

Ingredients for Asparagus mousse in salmon soup

Instructions for Asparagus mousse in salmon soup

To prepare the Asparagus mousse in salmon soup recipe, please follow these instructions:

Asparagus poured into a jar and dripped off. Asparagus, onions, a little pepper and herbs are mixed.

Flow lightly and mix with cream fraiche, turn asparagus into.

The house block is soaked in cold water for approx. 5 minutes, melt in white wine in a pan and stir it in the asparagus mash.


Portion molds are served with smoked salmon in slices. The slices must reach the edge so that they can be closed as a package. The mousse is poured on top of the salmon and the ends are now folded over. Set in a refrigerator for 3 hours until serving.

Avocado Cream:
Avocado is shared and the meat is taken out. Blend or stir with the rest of the ingredients.


The salmon packets are turned out on plates, decorated with lemon, olive and dill. Served with avocado cream and flutes.