Asparagus Mousse on Salmon Tartare with Potato Straw

5 from 4 votes
Prep Time 30 mins
Rest Time 2 hrs
Total Time 2 hrs 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 183 kcal


  • 0,75 Bd Chives
  • 2 Pc. Sprigs of dill
  • 1 Pc. Bio lemon zest
  • 375 g Smoked salmon
  • 225 g Asparagus white
  • 225 g Cream
  • 2 Pc. Chicken egg white fresh
  • Pepper
  • Salt
  • Sugar
  • Olive oil
  • 4,5 Bl. Gelatin
  • 2 Pc. Potatoes


  • Wash the chives, shake dry and cut into fine rolls. Pluck dill. Cut the salmon into fine cubes and mix with the chives, dill, lemon zest and olive oil. Season with pepper, fill into five round metal rings and press lightly.
  • Peel the asparagus and cut into small pieces, place in a saucepan with the cream and cook over medium heat for about 8-10 minutes. Finely puree the asparagus pieces with the cream in a blender or hand blender and season with salt, pepper and a little sugar.
  • Soak the gelatine in cold water for 5 minutes, squeeze it out and dissolve it in the warm asparagus puree. Let the puree cool down a little. Beat the egg whites until stiff. Gently fold the egg whites into the puree. Spread the asparagus mousse on the salmon tartare in the rings and smooth out. Put the filled rings in the refrigerator for about 2 hours.
  • Cut the mixture out of the rings and garnish with potato straw. To do this, cut the potatoes with a spaghetti cutter and fry them in oil. Season with salt and pepper.


Serving: 100gCalories: 183kcalCarbohydrates: 1.4gProtein: 14.5gFat: 13.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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