Salmon Mousse with QimiQ

preparation

1. Cut the smoked salmon into very fine cubes – whip the cream until semi-firm – finely chop the dill

preparation

1. Put the qimiq at room temperature (put the pack on the heater shortly beforehand!) Into a mixing vessel – add the finely chopped smoked salmon – with lemon juice, horseradish cream, salt and pepper, season – puree everything well – then add the salmon cream to the whipped cream and mix everything well
2. If you want to cut out cams then you should fill the salmon mousse mixture into a flat, sealable container and let it rest for at least 3 hours. Chill – for the FINGERFOOD variant, the salmon mousse is filled into a piping bag and also for at least 3 hours. (or overnight) chilled

serve and decorate

1. 4th FINGERFOOD variant: spray a little salmon mousse from the piping bag onto the potato chips so that the slice of salmon does not slip – then cut out small slices of salmon and place over them and generously dress the salmon mousse – sprinkle with a little dille
2. NOCKED variant: put a slice of salmon on the plate – cut out the notches with 2 spoons and sit on them – turn a slice of salmon into decorative rolls and place them – sprinkle everything with dille

may I introduce: my new KITCHEN HtbspPER

1. 6th from PRO IDEE: piping bag made of silicone with filling stand – ingenious, practical, easy to clean and ideal to fill – recommended!