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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.

Gluten-free
Wheat free
Soy free
Corn free
Sugar free
20 Min.
77

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
portion unit: EUUSUK
1 ts
Organic raspberry balsamico or
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

Diet

Gluten-free Wheat free Soy free Corn free Sugar free
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