The smoked salmon mousse “pillow” we used to make at Le Gavroche restaurant in London was a painstaking technical process that sold as an entree for about £48. This salmon creme uses a much simpler method to recreate the same flavours. Use any type of vegetables or crackers to dip into this rustic smoky salmon creme.
|200 g||Salmon, cold smoked, finely chopped (Main)|
|½ cup||Cream, lightly whipped|
|½ cup||Sour cream|
|2 tsp||Lemon juice|
|24||Asparagus spears, thick, peeled (Main)|
AdvertisementAdvertise with NZME.
- In a bowl gently fold together salmon, whipped cream, sour cream, lemon juice and season with salt and white pepper to taste. Place in a clean serving bowl, cover and store in the fridge.
- Lightly peel asparagus to remove the leafy spikes and tough outer skin. Cut the bottom woody 5cm off the spears. Store in iced water until ready to serve for dipping.