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Salmon and beetroot mousse with pistachio oil

Ingredients
▲ ▼ portion unit: EUUSUK
1 tsp
Raspberry balsamico or
Raspberry balsamico, organic
1 Tbsp
Pistachio oil
3 ½ oz
plain cream cheese
⅞ fl oz
heavy cream
1 ⅞ oz
beetroot
3 ½ oz
smoked salmon
2 piece(s)
egg white
pinch
salt
pinch
pepper
20
20
Gluten free
Wheat-free
Soy-free
Corn-free
Sugar-free

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.

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Are you a lover of gastronomy and healthy, good foods?

Then you know for sure that the most essential conditions to ensure perfect tastes are the following: using only fresh, high quality raw materials; expertise; passion; experience and sincerity. The 100 % Austrian-made Pödör oils show no compromise in any of these. The main tenets of our work philosophy are responsibility, simplicity and sincerity. We acquire only the best raw materials from areas that they have long been native to.

Pödör oils and vinegars are special because they are made only from 100% pure, top quality raw materials, cleaned with utter thoroughness and with the traditional time-consuming, manual labor and expertise of the most experienced press masters. The products you can get from us are freshly pressed throughout the year, and find their way into the bottle only after the strictest quality control.






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