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Salmon and beetroot mousse with pistachio oil
The approaching holidays also mark the season of exquisite hors d’oeuvres, with salmon being one of the favorites. This salmon and beetroot mousse with pistachio oil is quick to make and is bound to be a truly bright part of the holiday table.
Production
01
Grate the raw beetroot finely, press its juice and then toss it together with the raspberry vinegar.
02
Place the smoked salmon into a kitchen chopper together with the cream cheese, the cream and the pepper, and mix them until lumpy.
03
With a pinch of salt, beat the white of the eggs into a stiff foam.
04
Mix in the beetroot to the salmon cream and then carefully fold in the egg foam. Let it cool in a refrigerator for 4-5 hours.
05
Sprinkle with pistachio oil.
Ingredients
1
ts
Organic raspberry balsamico
or
1
tbs
100
g
plain cream cheese
25
ml
heavy cream
50
g
beetroot
100
g
smoked salmon
2
piece(s)
egg white
1
pinch
1
pinch