Smoked Salmon Mousse Crostini | Everyday Gourmet S5 E30
As seen on Everyday Gourmet.
Full recipe available here:
Heston Blumenthal's Mousse Masterclass | MasterChef Australia | MasterChef World
Learn the art of creating the perfect chocolate mousse with just two ingredients: chocolate and water. Renowned chef Heston Blumenthal demonstrates the simplicity of this dessert, showcasing how water can unlock the rich flavours of chocolate. Follow along as the mousse thickens and discover essential tips to avoid overwhipping. Elevate your dessert game with this pure and decadent chocolate treat that's ready in under 10 minutes.
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Fish Mousse Recipe
Try something different for a dinner party starter with this fish mousse recipe with a chive white wine sauce.
Smoked salmon mousse with crème fraîche, lime and dill by Galton Blackiston
Galton Blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a Vitamix. The powerful motor makes light work of blending the smoked salmon and cream to a silky-smooth, lightly whipped consistency, which is then simply mixed with chives and diced cucumber for a little texture and encased in smoked salmon-lined moulds. Serve with a little salmon roe or caviar for a touch of luxury
Get the full recipe here
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Easy fish mousse
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Ingredients:
150g. smoked trout (alternatively you can use smoked salmon or canned tuna), 50g. mayonnaise, 1dl. cream, 100g. jogurt, lemon, coriander, salt and pepper Recipe : Blend the fish with the mayonnaise, cream and jogurt. Season with lemon, salt and pepper. Add the coriander. Serve on toasted bread with onion rings. Bon appétit !
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Salmon with Scallop | Salmon Roulade, Scallop & Prawn Mousse, Spinach Beurre Blanc and Lemon Puree.
Today, I made salmon with scallops! I had some lemon puree leftover from the previous pork jowl video so I wanted to serve it with something that pairs well with lemon. The flavor of lemon always matches well with seafood and I happened to find a very fresh salmon around where I live so I made this dish!
Lately, I've been very into making mousse and combining/serving it with protein that's prepared more simply (more videos of food this style coming soon btw!) I think it gives a very good textural and flavor contrast that I really enjoy. This time, I made mousse base using scallops and combined it with prawn to actually put it together into a roulade form.
I am happy overall with how it turned out to be. The salmon isn't cooked fully so the protein in salmon did not firm up all the way. The scallop & prawn mousse was also soft but in a different way. Its texture almost reminded me of Japanese steamed egg! (chawanmushi)
If I think about what I would change about this dish next, I will skip out on wine in the braised leaks or reduce it to almost dry to prevent it from being acidic. While I enjoy acidity, I think the plate had enough acidity and can skip out on acid in one component. Everything in this dish had acidity (beurre blanc sauce, braised leaks, lemon puree, scallop and prawn mousse), so the braised leaks would have been okay without the acid component.
How to make Gnocchi:
Video for lemon puree recipe (pork jowl video):
Scallop mousse base:
200g scallops
30g egg whites
5g potato starch
4g salt
90g cream
Combine the scallop mousse base with 200g poached prawns, minced.
1 tbsp (or to taste) of the lemon puree,
3g chopped parsley
1g chives
2tsp white pepper.
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