Rose of warm smoked salmon mousse

Name: Rose of warm smoked salmon mousse
Ingredients: silicone mold Rosa; 300 g Warm smoked salmon; 1 Water; 4 shrimp broth; 8 g gelatin (4 sheets); 500 g Mascarpone cream; Salt; 2.5 shrimp broth; Pepper; 3.5 Mayonnaise; Salmon roe; smoked eel (finely chopped); 1 Horseradish; 500 ml Grape seed oil; 1 units.items bunch tarragon (leaves only); chives (finely chopped)

Made from a mousse of hot-smoked salmon. With a sauce based on shrimp, eel, and salmon roe.

This recipe is for approximately 20 pieces.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

silicone mold Rosa

300gWarm smoked salmon

1Water

4shrimp broth

8ggelatin (4 sheets)

500gMascarpone cream

Salt

Pepper

2.5shrimp broth

3.5Mayonnaise

Salmon roe

smoked eel (finely chopped)

1Horseradish

chives (finely chopped)

500mlGrape seed oil

1units.itemsbunch tarragon (leaves only)

Preparation

Remove the skin and fat edge from the smoked salmon.
Soak the gelatin.
Heat the stock with the water and dissolve the gelatin in it.
Blend the salmon into the stock mixture.
Let cool until it has a thick consistency.
Whip the mascarpone cream until soft peaks form and mix it into the thickened mixture.
Season to taste with salt and pepper as desired.
Pipe the mixture into the rose mold and freeze.

Mix the shrimp stock, mayonnaise, and horseradish into a sauce.
Season with the pieces of smoked eel, salmon roe, and chives.

Blanch the herbs and immediately cool them in ice water.
Squeeze the herbs well and blend them with the oil in a thermoblender at 75°C for about 5 minutes.
Let this sit in the fridge overnight.
Then strain the oil through a muslin cloth to collect the green oil.