John Myers
Kasseler Mousse on Fresh Lettuce
The perfect kasseler mousse on fresh lettuce recipe with a picture and simple step-by-step instructions.
- 300 g Kassel cold cuts
- 3 tbsp Cream
- 200 g Herbal cream cheese
- 1 pinch Sea-Salt
- 1 pinch Pepper White
- 1 pinch Nutmeg
- 2 Knife point Hot paprika powder
- 4 tbsp Sherry dry
- 5 piece Spring onions
- 200 g Fresh spinach leaves
- 2 tbsp Sherry vinegar
- 4 tbsp Oil
- Cut the smoked pork loin into small cubes and finely puree with the cream in a bowl with a hand blender. Put the cream cheese in the bowl and stir in. Season with sea salt, pepper, a little nutmeg and paprika powder. Stir in enough sherry until you get a creamy mousse.
- Clean and wash the spring onions. Cut fine strips from the green of the spring onions and fold them into the mousse. Put the whites of the spring onions aside. Season the mousse again to taste and chill.
- Wash the spinach leaves and spin dry. Remove the stems and the coarse of the stems right into the leaf (depending on the quality of the spinach). Mix the sherry vinegar and the oil with salt and pepper to a marinade and mix well with the spinach (do not let it steep for too long).
- Arrange the spinach leaves on the plate as a straight line. Take the mousse out of the refrigerator and cut off 2 lobes per portion with a moistened oval tablespoon and place on the spinach leaves.
- Now cut the white of the spring onions into fine rings and garnish the spinach. Fresh farmhouse bread can be served with it.
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