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SALMON MOUSSE
Start the preparation the day before. Start by straining the fromage blanc or yoghurt in a sieve or cheesecloth for at least 1 hour. Remove the skin and bones from the canned salmon and break the flesh up with a fork. Place it in a large bowl and add the fromage blanc, the crÅme fraöche, the onions, capers, lemon juice, some drops of Tabasco, salt and pepper. Blend in a food processor. Add half the dissolved gelatin and moreTabasco. Brush the inside and edges of a charlotte mold with the rest of the gelatin, pouring any that remains in the bottom of the mold. Refrigerate. When the gelatin has set, decorate it with some dill sprigs and then fill with the salmon mousse. Refrigerate overnight. Before serving, mix together the crÅme fraöche, lemon juice, purÄed onion, salt, pepper and some chopped dill. Beat the egg whites until firm and fold delicately into the mixture. Serve right away with the sauce.
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2 1/4 lbs canned salmon
2 cups fromage blanc or yogurt
3 onions, roughly chopped, purÄed
2 tbsp capers, finely chopped
1/2 cup crÅme fraöche
2 tbsp gelatin, dissolved in 2 cups warm water
Tabasco
salt, pepper
lemon juice
For the sauce:
1 1/4 cups crÅme fraöche
1 onion, chopped and purÄed
2 egg whites
1 bunch dill or fennel leaves
1 lemon
salt, pepper
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25
mn
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It is best that the salmon mousse is refrigerated overnight.
