Creamy mousse with smoked salmon. salmon mousse

It's rather festive dishes than everyday, but they are very easy to prepare. They look spectacular on the salmon mousse table, and the taste is excellent. Can be garnished with red caviar and served with a light sour cream sauce(add a little garlic and herbs to sour cream). And of course incomparable taste at the shrimp mousse and it’s better to serve it in tartlets, but since I didn’t have them, it turned out delicious just on slices of white bread.
Marina is having a FB - "Red fish, healthy and tasty!", I am sending a recipe to her.

Ingredients:

- 1.5 kg salmon fillet (chilled),
- 300 ml cream 33-35%,
- 200 g mascarpone,
- a pinch of fresh nutmeg
- 3 eggs,
- salt,
- freshly ground white pepper
- caviar and greens for decoration.

Visually divide the salmon fillet into 2/3 or half. Cut into wide strips as thinly and accurately as possible. Put the rest of the fillet in a blender, add cream, cheese, eggs, salt, pepper, nutmeg. Grind everything into a mass of a homogeneous consistency. Transfer it to a bowl and refrigerate until completely chilled.
Lay the salmon strips in an even layer on the cutting board, mousse on top, carefully and carefully wrap the mousse in fish strips so that the mousse is well “packed” on all sides. Tie in several places with kitchen string. We spread it in a baking dish, add a little water and a piece of butter, any fragrant herb, thyme is well suited. Bake at 180 degrees for 30 minutes. Before serving, cool well in the refrigerator, remove the threads and decorate with red caviar and herbs.

Shrimp mousse.

Ingredients:

500 g peeled and boiled shrimp,
- 100 g of any cream cheese,
- 100 ml heavy cream,
- 1 garlic clove (optional)
- 1 tbsp lemon juice
- salt pepper.

Put shrimp, cream, cheese, garlic, salt, pepper, lemon juice. Pulsating movements turn everything into homogeneous mass. Transfer immediately to a piping bag fitted with a star tip and refrigerate until serving. Just before serving, put the mousse on toast or tartlets, garnish with lime slices and herbs.

Cream for creamy mousse with smoked salmon you need to take fatty - more than 30%.
Red fish does not have to be a beautiful fillet. As you can see in the photo, I have 100 grams of small pieces.
If you don't have rice vinegar, just don't add it.
White pepper and salt are also optional. Black pepper should not be added to this mousse, it is too coarse for such a delicate snack.
Both vinegar and salt and pepper are added to make the mousse taste a little (!) brighter. But if you don't add anything, the smoked salmon creamy mousse is still delicious.

Pour gelatin with water and let it swell. Then stir until dissolved (I put it in the microwave for 10-15 seconds and it immediately dissolves).

Put the pieces of fish in a saucepan and pour 100 grams of cream. Warm up.
It is not necessary to bring to a full boil, but it should be on the verge of "almost boiling".
Remove from stove.

Mix the contents of the saucepan with gelatin, rice vinegar, salt, pepper and blend with a blender until smooth. This can be done simply in a blender, or you can use a submersible.
One hundred percent uniformity, as, for example, with jelly, will not work, but you need to try to grind it as best as possible.

Whip remaining cream to soft peaks.

Take a couple of tablespoons of whipped cream and mix into the fish mass.
Stir the remaining cream gently, from the edge to the middle, turning the bowl. You need to try to keep as many bubbles as possible in the mousse, resulting from whipping the cream, for this the mass should remain fluffy.

It is imperative to line the bottom of the mold with baking paper, since without it it is almost impossible to get this mousse without great losses.
Pour the mousse into the mold, cover cling film and place in the refrigerator until cold.
Take out just before serving.

At a minimum, the mousse should spend at least a couple of hours in the refrigerator until the gelatin sets. I do it in advance, the day before.

Walk along the edge of the form with a knife, separating the sides.
Turn carefully on the plate in which you will serve the appetizer, remove the paper and decorate with caviar.
Be very careful, think in advance in what form the mousse will solidify, and in which one you will turn it over for serving, since the mousse is tender and you don’t move it much.

If the mousse, unfortunately, fell into pieces when shifting from the mold - no panic! Just make a canape with mousse, as in the title photo. Creamy mousse with smoked salmon is very tender and very light. A long baguette with a soft center and crispy crust, perfect for serving.

For both taste and festive feed very good to creamy mousse with smoked salmon red caviar. I used trout caviar. You don't need much, just for taste. But you can do without caviar.

Bon appetit and happy holidays!

• smoked salmon - 100 g,
• cream cheese - 200 g,
• 10 tartlets,
• caviar red or black,
• fresh dill or parsley - for decoration.

How to make smoked salmon mousse tartlets:

1. Grind the salmon fillet with a blender.

2. Add cheese to the fish and beat well - until fluffy, airy. The mousse should be homogeneous, without pieces of salmon.

3. Fill the tartlets with the resulting mass. This can be done with a regular teaspoon. But it will be more beautiful if you use a pastry bag or a culinary syringe with a curly nozzle. Fill the device with cheese and fish mass and carefully, delicately fill the baskets with it.

4. Top the salmon mousse in tartlets with sprigs of fresh herbs and red eggs.

Advice:

- lovers of seasonings and spices can add a little garlic, ground black pepper, lemon juice and chopped herbs directly to the blender to their liking, beat everything together with fish and cheese;

- if suddenly there were no tartlets at hand, you can fill halves of boiled salmon with such salmon mousse chicken eggs or put it on toasted croutons or cracker cookies, decorate and serve in the same way;

- it is important to remember that tartlets filled with mousse should be served immediately to the table and it is advisable to eat them quickly, while the combination of weightless mousse and crispy basket is still fresh (the longer the tartlet will stand on the table with the filling, the more it will be saturated with it and become soft).

And the last, before I forget. Read how to choose the right red caviar, so as not to be disappointed in the purchase.

You can also submit to festive table ham salad in tartlets.

Wash the avocado thoroughly. With a sharp knife, make a longitudinal cut to cut through all the flesh to the bone. Take the fruit with both hands and turn both halves in different directions. The avocado will split into two parts, one of which will have a pit. If the avocado is ripe, the pit is removed effortlessly. Scoop out some of the avocado pulp with a teaspoon. The halves of the fruit should resemble small boats. Drizzle with lemon juice and set aside.

Soak gelatin in a small amount boiled water. When it is soaked, put on fire and bring to a boil, but do not boil. Remove from fire. Separate egg yolks from proteins. Pour the yolks into a blender, add lemon juice and beat for 3 minutes. Pour into another bowl, add gelatin, mix thoroughly and set aside.

Cut the smoked salmon fillet into small pieces.

Wash the dill, dry and chop. Place salmon pieces, avocado pulp and dill in a blender, pour in the cream, grind until a homogeneous mass is obtained.

Transfer the salmon mass to a bowl, add a mixture of beaten egg yolks and gelatin into it, mix. Whisk egg whites mixer and add to mousse. Season to taste with salt and pepper, mix again. Put in the refrigerator, let cool to a temperature slightly below room temperature.

Fill the avocado halves with mousse, carefully smooth its surface. Put in the refrigerator for 3-4 hours.

Very tasty, simple and original recipe cooking salmon and jelly with caviar.

How to make Salmon Jelly Mousse

1. Cut the salmon into pieces and grind in a blender to a paste consistency. Whip cream, add to fish mixture. Finely chop half the dill and add to the mixture. Salt and pepper.
2. Grease portion molds for pate butter, fill with mousse. Put the molds in a deep pan, pour boiling water to half the height of the molds. Cover with foil. Bake in an oven preheated to 200 degrees for 15-20 minutes.
3. Carefully remove the mousse from the molds: put a plate on the mold, turn over and shake the mold a little, the mousse will fall onto the plate.
4. Transfer the cooled mousse to a wire rack, pour over the jelly and refrigerate for 10-15 minutes. Repeat pouring jelly 3-4 more times so that the mousse is completely covered with jelly.
5. Garnish with caviar and herbs when serving.

Fish mousse jelly

Rub butter with flour hot pan without browning. Salt and dilute with meat. Mix everything well, stirring constantly, let it boil. Then dilute the sauce with wine, add cream, lemon juice, dissolved gelatin. Once again, warm everything up so that the gelatin mixes well in the sauce. Strain and cool the sauce to the consistency of sour cream.