Wasabi mousse with smoked salmon

Ingredients for 6 servings:

• 120 g smoked salmon (back fillet)
• ½ lemon(s), untreated
• 2 tsp chives, finely chopped
• 1 tsp, heaped dill, finely chopped
• 2 sheets of white gelatin
• 150 g yogurt (natural)
• 100 g crème fraîche, alternatively sour cream
• 1 tsp vodka (optional)
• 2 tsp wasabi paste
• 100 g cream
• 2 tsp ginger, sushi garnish
• chives
• dill

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

extravagant, but uncomplicated

Finely grate the lemon zest and squeeze out the juice. Finely dice the salmon fillet and mix with the chives, dill, 1 1/2 tablespoons of lemon juice, and the grated lemon zest. Soak the gelatin in cold water and melt it in a small saucepan over low heat until dripping wet. Mix the liquid gelatin with 3 tablespoons of yogurt. Whisk this mixture with the crème fraîche into the remaining yogurt. Season with wasabi, 1 1/2 tablespoons of lemon juice, the vodka, salt, and pepper. Whip the cream until stiff and fold into the mixture. Layer the salmon and mousse alternately in small glasses. Finish with a layer of mousse. Refrigerate for at least 3 hours. Before serving, cut the sushi ginger into small strips and decorate the glasses with them, along with the dill tips and chives trimmed with scissors. The mousse can also be prepared a day in advance, although the decoration should then be done just before serving.