Salmon mousse

Ingredients for 8 servings:

• 500 g salmon fillet(s), frozen
• 3 stalk(s) Celery
• 1 bunch of dill
• 5 spring onions with green
• 1 tsp lemon juice
• ½ tsp salt
• ¼ tsp pepper
• 3 drops of Tabasco
• 250 g cream cheese
• 100 g cream
• 100 ml water
• 2 tbsp tomato paste
• 7 sheets of gelatin

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

elegant starter for the festive table

Thaw the salmon and cook in a pressure cooker for 4 minutes. Remove and shred with a fork. Finely chop the celery stalks and dill, finely grate the spring onion (or chop it, but then very finely), and finely chop the green leaves. Add to the salmon. Season with lemon juice, salt, pepper, and Tabasco, and fold in the cream cheese. Gently heat 100g of cream with 100ml water (or 200ml milk) in a saucepan, stir in the tomato paste. Soften the gelatine, add it to the slightly cooled milk and tomato paste sauce, and stir in. Add this liquid to the salmon mixture and fold in. Pour into greased dishes and chill overnight. Serve on frisée lettuce or arugula salad with a fine dressing and cherry tomatoes with a slice of toasted bread. You can also use other fish; I once made it with pike fillets, but it tastes best with salmon.