Bron: James Martin. En dus in het Angloise.
For the mousse:
- 400g smoked salmon
- 100g cream cheese
- 100ml double cream
- 1 lemon, juice only
- Freshly ground black pepper
For the pickle:
- 50ml white wine vinegar
- 25g caster sugar
- 12 baby cucumbers, sliced lengthways
- 1 teaspoon salt
Pour the vinegar into a pan with the sugar and salt. Place on a low heat and warm through until the sugar dissolves. Add the sliced cucumber and remove from the heat.
To make the mousse, put the salmon in the food processor with the cream cheese, cream, lemon juice and black pepper. Blitz for 20-30 seconds so that all the ingredients are combined.
To serve: put a quenelle of mousse, a spoonful of pickle and slices of melba toast on a plate.
Garnish with watercress.
Leuk om te combineren met zelfgerookte zalm!
vis, voorgerecht, zalm, feestelijk