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For the mousse cut 50 g cut into small pieces for
deposit. Cover ramekins (150 ml ) with oil and the rest of the salmon.
Soak the gelatine in cold water. Mix well cream cheese with lemon juice,
creme fraiche , salt and pepper. Fold in salmon pieces. Warm up wine,
squeeze gelatin
solve in the wine . Then stir gelatine into the fish mass . Fill mousse
into the ramekins , cover with cling film and cool at least 1 hour.
Cut cucumber with a peeler into strips. Mix well vinegar, salt , pepper
and 2 tbsp. olive oil. Marinade cucumber. Before serving place the
ramekins briefly in
hot water and unmold mousse on a plate . Serve with caviar and cucumber
salad. |
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