Mousse de saumon fumé
Because this recipe calls for uncooked egg yolks, you will want to use very fresh eggs (less than 5 days old) and make sure the mousse is eaten quickly after removing it from the refrigerator.
- 12 ounces smoked salmon
- 1/4 cup heavy cream
- 2 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh sorrel or dill
Blend all ingredients to form a smooth puree in a blender or food processor. Arrange on a serving dish, forming mousse into an attractive shape.
Refrigerate at least 30 minutes and remove from refrigerator just before serving.
Makes about 1 1/2 cups.
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