Shrimp mousse for toast and salmon mousse baked in the oven.

It is more than a casual holiday dishes, but they are very easy to cook. It looks spectacular on the table salmon mousse, and the taste is excellent. You can decorate with red caviar and served with a light cream sauce (add a little sour cream garlic and herbs).

And of course the incomparable taste of shrimp mousse and serve him better in tartlets, but since I did not have them, just tasty it turned on slices of white bread.

Ingredients:

— 1, 5 kg of salmon fillets (chilled)
— 300 ml cream 33-35%
— 200g mascarpone
— A pinch of fresh nutmeg,
— 3 eggs,
— Salt,
— Freshly ground white pepper,
— Eggs and greens to decorate.

Cooking method:   

Salmon fillet visually divided in half or 2/3. As thin as possible and carefully cut into wide strips. The rest of the fillets to put in a blender, add cream, cheese, eggs, salt, pepper, nutmeg. All are ground into a mass of uniform consistency. Put it in a bowl and place in refrigerator to complete solidification.

On a cutting board spread an even layer of strips of salmon mousse on top, gently and carefully wrap the fish mousse into strips so that the mousse was good from all sides «packed». We tie up at several locations culinary thread. Spread in a baking dish, add a little water and a piece of butter, any fragrant grass, thyme is good.

Bake at 180 degrees for about 30 minutes before serving well to cool in the refrigerator, remove the string and decorate with red caviar and greens.

Shrimp Mousse.
Ingredients:

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

Cooking method:    

In the bowl of a blender put the shrimp, cream cheese, garlic, salt, pepper and lemon juice. Pulsating motion to turn all into a homogeneous mass. Immediately shift into a pastry bag with a nozzle, «Stars» and leave in the fridge to feed.

Before the filing lay mousse on toast or tartlets, garnish with lime slices and greens.

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