Smoked salmon mousse with salad and spinach cream

Ingredients for Smoked salmon mousse with salad and spinach cream

Instructions for Smoked salmon mousse with salad and spinach cream

To prepare the Smoked salmon mousse with salad and spinach cream recipe, please follow these instructions:

Free the salmon for the skins and legs. Chop it through the fine holes in the meatbag. Stir it with the soft butter and add blanched and finely chopped shallots. Whip the cream well and add the hand-warmed, soaked, blended husblas.

Now add the salmon juice to the juice of the lemon. Taste if With salt and pepper. Gently turn the whipped cream in. Bowl the mass into a saucepan or a bowl and refrigerate it overnight.

Spin the spinach, rinse it and sauté with a little butter, salt and pepper. Add a little fish fund / water and boil well. Blend it fine with a little bit of wetness. Incubate heavily. Stir the cream fry with the chilled spinach, salt and pepper.

Put the sauce in the bottom of the plate. Put one to three oval balls of the smoked mousse in the middle and decorate with the prepared salads and a sprig of dill

Serving .:
Put the salmon mousse in oval balls with a spoon dipped in boiling water. Please indicate. With small triangles of toasted bread.