How To make Salmon Mousse Great Chefs
1 c Salmon, filet (@ 8 oz per
-- stuffed fish) 1 lg Egg white
3/4 c Cream, heavy
1 ts Pernod
1 ts Cognac
1 tb Caviar
Puree salmon filet in a food processor. Put the salmon into a stainless bowl over ice to chill and firm it up. Add the egg white and whip the mixture up with spatula. While whipping, add heavy cream to a smooth consistency. Adjust salt and pepper, then add 1 teaspoon Pernod, 1 teaspoon cognac, and 1 tablespoon caviar. Mix well and put in piping tube. Reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
How To make Salmon Mousse Great Chefs's Videos
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Able to be prepared in advance, this delicate, simple starter requires no cooking and is great for entertaining.
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SALMON MOUSSE VOLAUVENTS RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for salmon mousse volovants.
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Ingredients
1 Egg
1/4 Cup of milk
Volovants
100 Grams of smoked salmon
3-6 Tablespoons of ricotta cheese Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
James Martin Salmon Mousse
James Martin makes a delicious smoked salmon mousse at the Asda Christmas in July event. Easy to make and tastes delicious. perfect to make ahead of time. CLICK FOR MORE INFORMATION
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Asparagus Mousse Amuse Bouche With Smoked Trout And Dill - an elegant dinner party recipe
The best asparagus recipe for dinner parties! If you're looking for amuse-bouche ideas this is an elegant recipe that creates a fine dining experience at home. Fresh and seasonal asparagus is delicious in springtime and works so well with smoked trout and dill.
For the full recipe and breakdown check out
How to make SALMON MOUSSE
This salmon starter is perfect for Christmas, its texture is delicate and its flavour is exquisite. Another feature is its easy preparation and its possible variations, as any fish can be used, or even vegetables such as asparagus. Accompany it with some toasted bread and a pink sauce, or a small salad, for example with cherry tomatoes, and the result is great.
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