Servings
12-14 shots
Prep Time
30 minutes
Cook Time
1 hour
I discovered this appetizer submerged in a French culinary encyclopedia a few years ago and fell in love with its delicate flavor and elegant presentation. I love preparing this recipe when I have special guests at home, because it always liked.
In a personal touch, I add the liquor of roses and the final touch with the caviar, to give it even more presence.
Prepare it in your special moments, it’s really worth it.
Ingredients
Directions
For the salmon mousse
- In a blender, add cheese and whipping cream.
Finely cut the salmon and add to the blender with cream and cheese.
Cut finely the dill and add it to the blender with the other ingredients, blend well and add the olive oil, a pinch of pepper and salt. Reserve aside.
For the cucumber salad
Cut the cucumber into small squares and mix with the liquor of roses and a pinch of salt.
For the presentation
- In small glasses, place the cucumber salad first.
Place the salmon mousse in a pastry bag and distribute on the top of the cucumber salad.
Decorate with fresh dill and caviar. Let it rest in the fridge for 1 hour before to serve it.
Serve cold
- Tags:
- caviar
- cucumber
- dill
- salmon
- salmon mousse