Salar Flaky Smoked Salmon Mousse
recipe by Claire MacDonald of MacDonald, Kinloch Lodge, Isle of Skye, serves 6
Ingredients (for the mousse):
1 10g sachet gelatine
275 ml fish or vegetable stock
450g Salar Flaky Smoked Salmon broken into flakes
juice of 1 lemon
small pinch salt
plenty freshly ground black pepper
275 ml creme fraiche
2 egg whites
Method:
Sprinkle the gelatine into the stock, heat gently until dissolved, then set aside to cool.
Whizz the Flaky Smoked Salmon in a food processor and gradually add the cooled stock and gelatine. Add the lemon juice, salt and pepper and whizz thoroughly.
Transfer the mixture to a bowl and fold in the creme fraiche (don't do this in the food processor, it can curdle).
Whisk the egg whites until they are stiff and fold them quickly and thoroughly through the salmon mixture using a large metal spoon.
Transfer the mousse to a serving bowl and place in the fridge until you are ready to serve.
Ingredients (for the dressing):
1 cucumber
small amount of dill (chopped)
150 ml creme fraiche
Method:
Remove the skin from the cucumber using a potato peeler and dice it up into small pieces.
Add the diced cucumber and the chopped dill to the creme fraiche in a serving bowl and serve with the mousse - a real favourite!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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