Elegant salmon mousse

Ingredients for 1 servings:

• 200 g smoked salmon
• 400 g cream cheese
• 1 pack of herbs (chives, parsley, dill), frozen, or herbs from the garden
• some cream or sour cream
• Salt
• Pepper, white
• horseradish
• Garlic
• chili
• lemon juice
• dill
• Shrimp

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

for guests – simple, quick and impressive

Finely chop the smoked salmon and mix with 200g of cream cheese. Season to taste with horseradish, a few drops of lemon juice, salt, and pepper. Mix the thawed herbs with 200g of cream cheese, season to taste with salt and pepper, and a little garlic and/or chili, if desired. Stir both mixtures together with cream or sour cream until smooth—not too thin—so they have the same consistency and are easier to layer. Fill a beautiful glass container with alternating layers of the pink and green mixtures, working as accurately as possible to make it look particularly decorative. You can garnish the top layer with fresh dill or a handful of shrimp. Refrigerate for at least 4 hours. The mousse looks very elegant, for example, on a brunch or Easter buffet. It tastes best when prepared the day before—very home-friendly—and allowed to sit overnight. Then add the garnish on the day of consumption. If you have any leftovers, the mousse also tastes delicious with some new potatoes and a few knobs of butter. Or grilled with baked potatoes. Or as a canapé on brown bread slices. Or simply on a breakfast roll. You can also use low-fat cream cheese.