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Salmon Mousse Recipe

Name: The Guilds Salmon Mousse Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 200 grams smoked salmon; 150 grams cream cheese; 100 grams Greek yogurt; 1 tbs fresh lemon juice; 1 tsp dijon mustard; 0.5 tsp salt; to taste black pepper; 1 tsp gelatin powder; 2 tbs water; 100 grams frisée lettuce; 1 orange segments; 1 grapefruit segments; 2 tbs cilantro leaves; 2 tbs chives, chopped; 1 baguette; to taste olive oil

Inspired by The Guild

Time30m

Serves4

frisée, orange, grapefruit, cilantro, chive, toast points

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Ingredients

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Salmon Mousse

7.05 oz (200 grams) smoked salmon

5.29 oz (150 grams) Cream cheese

3 1/2 oz (100 grams) Greek yogurt

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Celtic sea salt

to taste black pepper

1 tsp gelatin powder

2 tbs water

Salad

3 1/2 oz (100 grams) frisée lettuce

1 orange segments

1 grapefruit segments

2 tbs cilantro leaves

2 tbs chives, chopped

Toast Points

1 Baguette

to taste olive oil

Method

Prepare the Salmon Mousse

Soften Gelatin

In a small bowl, combine the gelatin powder and water. Let it sit for about 5 minutes until it blooms.

Blend Ingredients

In a food processor, combine the smoked salmon, cream cheese, Greek yogurt, lemon juice, dijon mustard, salt, and black pepper. Blend until smooth.

Add Gelatin

Heat the bloomed gelatin in the microwave for about 10 seconds until melted. Stir it into the salmon mixture and blend until fully incorporated.

Chill

Transfer the mixture to a serving dish or individual cups. Cover and refrigerate for at least 2 hours until set.

Prepare the Salad

Combine Salad Ingredients

In a bowl, gently toss the frisée lettuce, orange segments, grapefruit segments, cilantro leaves, and chives together.

Dress the Salad

Drizzle with olive oil and season with salt and pepper to taste. Toss lightly.

Prepare the Toast Points

Slice and Toast Baguette

Slice the baguette into 1/2 inch thick slices. Brush each slice with olive oil and toast in a preheated oven at 200°C (400°F) until golden and crispy, about 5-7 minutes.