Salmon Mousse Recipe for Exquisite Finger Food
- 150 g smoked salmon
- 150 ml cream
- 150 ml fish stock
- 20 ml Pernod or white wine
- salt, pepper
Preparation: Purée the fish stock and the finely cut smoked salmon in a blender (food processor) and strain through a fine sieve, then add the cream. Season with Pernod or white wine and the spices and pour into the 0.5 L iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS. Screw on 1 iSi cream charger and shake vigorously. Cool for at least 30 minutes.
Serving suggestion: Arrange on appetizer spoons with garnish.