Smoked salmon mousse with crème fraîche, lime and dill by Galton Blackiston
Galton Blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a Vitamix. The powerful motor makes light work of blending the smoked salmon and cream to a silky-smooth, lightly whipped consistency, which is then simply mixed with chives and diced cucumber for a little texture and encased in smoked salmon-lined moulds. Serve with a little salmon roe or caviar for a touch of luxury
Get the full recipe here
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Smoked Salmon Mousse Crostini | Everyday Gourmet S5 E30
As seen on Everyday Gourmet.
Full recipe available here:
Salmon Mousse (raw)
The term “mousse” refers to any preparation that is “light and creamy”. This particular mousse is used in a few ways within this course. Dumplings, timbales, stuffing, seafood terrine and seafood pate en croute. This particular ingredient formula can also be used with a few other selected fish fillets to make other types of fish mousses, such as pike, sole and scallops.
Galton Blackiston - Smoked salmon mousse
Chef Galton Blackiston uses a Vitamix to create a super light Salmon Mousse.
SALMON MOUSSE VOLAUVENTS RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for salmon mousse volovants.
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Ingredients
1 Egg
1/4 Cup of milk
Volovants
100 Grams of smoked salmon
3-6 Tablespoons of ricotta cheese Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Smoked Salmon Mousse
An easy recipe for smoked salmon mousse made with cream cheese and piped on cucumber slices. It’s an easy recipe that produces impressive results.
Recipe:
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Music: Lyle Workman
Salmon Mousse with Scallop Mousse
Complete recipe with notes at A salmon mousse and a scallop mousse layered to make make a beautiful cold party appetizer served with a herb mayonnaise or as a warm first course served with vermouth and cream reduction with herbs.
Funny motivational speaker Vinny Verelli is cooking up something special. With 40 years in show business and 15 years as a professional chef Vinny makes the perfect strategic emcee for you event.
How to make Salmon Mousse!
A delicious step-by-step Salmon Mousse recipe. A great tasting appetizer that's sure to be a crowd pleaser! Easy to follow instructions with easy to find ingredients. Recipe and instructions from a homecook. Enjoy!
Shrimps Stuffed with Scallop Mousse from Chef Patrick Gauducheau
Red and yellow pepper sauces form the setting for
shrimp filled with a light scallop mousse and poached
in fish stock. Zucchini julienne garnishes the dish. Chef
Gauducheau poaches three shrimp in a pan, starting the
cooking on top of the stove to quickly bring the stock
to a boil, then finishing in the oven. In preparing a
quantity for four, dividing the shrimp and stock
between two pans would probably work best, and the
stock quantity listed is enough for a divided
preparation.
Salmon Mousse (219): Jacques Pepin: More Fast Food My Way
Minute recipe from Jacques Pepin: More Fast Food My Way. Smoked salmon is available freshly cut at the supermarket deli counter or prepackaged from Scotland, Alaska, Canada, or Nova Scotia. Any of these are good for this recipe. I use salmon ends or other trimmings if I can find them at a lower price, because the flesh is pureed for the mousse.
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Sole and Salmon Mousse Terrine with Indian Sauce
Learn how to make a fish terrine. I particularly like the freshness of this appetizer; Sole and Salmon Terrine Recipe with Indian Sauce. Before a heavy meal. It is even better with the crunch of a fresh baguette.
★☆★ RECIPE INGREDIENTS & LINKS ★☆★
Fish Terrine ingredients: 0:16
Fish Terrine method: 0:38
PRINT THE FULL RECIPE:
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#howtomakefishterrine #howtomakefishpaté #solesalmonmousse #recipe #fishterrine #fishterrinerecipe #fishterrinevideo #fishmousse #indianmayonnaise #indiansauce
Watch chef George Farrugia cook a scallop, brown crab, salmon mousse and sea vegetables recipe
Watch head chef at Fenchurch Restaurant, George Farrugia, prepare a dish of scallop, brown crab, salmon mousse and sea vegetables.
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Iced Caramel Mousse with Bitter Chocolate Coulis by Erwan Ledantec and Patrick Guilbaud
Iced Caramel Mousse with Bitter Chocolate Coulis
Erwan Ledantec
Restaurant Patrick Guilbaud
Dublin, Ireland
Dessert, Great Chefs of the World #183
Exquisite columns of smooth chocolate enclose a piece of chocolate sponge cake a
Erwan Ledantec
Smoked Salmon Mousse
Full recipe available at
*Ingredients*
*Recipe*
Place the smoked salmon in your food processor.
Add the cream cheese and heavy cream
Squeeze the juice out of the lemon in the food processor. Season with salt and pepper. Drizzle with olive oil.
Blend all the ingredients until they reach a smooth, and creamy texture.
Pour the mixture into a piping bag fitted with a star tip. Pipe the mixture into 4 small glasses.
You can decorate the mousse with some sprouts!
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Mango-Lime Mousse Tart with Coconut Ice Cream from Chef Peggy Hughes
Slices of lime tart are served with mango, mango coulis,
and coconut creme anglaise. A phyllo cup of coconut ice
cream accompanies the dish. The coconut ice cream can be
made several days in advance. The pastry tart shells can be
made and frozen in advance, and thawed before being
filled with mousse. Doing these steps ahead of time saves
time on the day you plan to serve the dessert.
How to make Parmigiano Reggiano P.D.O. mousse, green asparagus & garlic crumb recipe
How to make Parmigiano Reggiano P.D.O. mousse, green asparagus and garlic crumb recipe, brought to you by The Culinary Project “Assi nella Manica”. Watch this step by step guide on how to create a mousse using Parmigiano Reggiano P.D.O. - see the full recipe and more great dish ideas here:
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Salmon Mousse Cake
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Salmon mousse
A delicious salmon mousse that will impress all your friends and family!
Smoked Salmon & Cream Cheese Pate - How to Make Smoked Salmon Spread
Learn how to make a smoked salmon pate with cream cheese, dill and chives. This delicious dip/spread/appetizer is great served with crackers or crusty bread.
▼ INGREDIENTS LIST:
- 250 g (8.8 oz) of boneless and skinless salmon fillets
- 150 g (5.3 oz) of smoked salmon
- 150 g (5.3 oz) of cream cheese at room temperature
- 1/4 teaspoon of salt
- 1/4 teaspoon of dried dill
- 1 teaspoon of fresh chives, chopped
- Freshly ground black pepper, to taste
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Salmon Mousse
Spoil your guests with this delicious Seafood Mousse. Click here for the complete recipe:
Cucumber Canapes with Smoked Salmon Mousse
Sounds fancy, looks adorable - but a cinch to make loads! Great HEALTHY finger food / appetizer to pass around at parties, this was a hit over the Christmas party season.
Guava Mousse in a Tropical Fruit Soup from Chef Kevin Boxx
This dish is colorful, and the different textures and
temperatures are delightful. The actual fruits chosen
for the soup can vary according to season and
availability.
Salmon Mousse
How to cook a salmon mousse, a fantastic cold starter for a hot day with a delicate and light flavour.
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Music by Kevin MacLeod: Quasi Motion
Smoked Salmon Mousse
Chef JR Contway prepares a Smoked Salmon Mousse
Chef in Berlin Salmon Mousse and Caviar for Tea Time Treats
More Chef in Berlin Recipes - this time teaching you to cheat in the kitchen making a dazzling appetizer (or perfectly chic side snack for tea time) - Salmon Mousse and Caviar Tea Time Treats
Gougères with Smoked Salmon Mousse
These tiny bites of light, cheesy goodness are the perfect accompaniment for your New Year's Eve cocktails! Drink a lot, eat twice as much!
WORDS by Jason Shaw (
Salmon mousse
Salmon mousse is a tasty cream that is prepared in no time.
Ideal as an appetizer, excellent to be served on croutons or to fill canapes and vol au ven.
His best time is certainly on Christmas holidays but, once prepared, he will often be with us for other occasions!
difficulty: easy
preparation time: 10 min
low cost
Ingredients:
100 g of smoked salmon
60 g of ricotta
liquid cream
chives
salt
green pepper
Method:
In the glass of the cutter insert first the liquid cream, then the smoked salmon that we cleaned from any impurities, or dark spots of the cut. For the salmon mousse really few ingredients are needed, not least the ricotta, to mix everything and make it foamy. We can also use robiola in its place, personally I prefer the almost neutral flavor of ricotta to enhance smoked salmon. Before continuing, we adjust salt and pepper, green is best suited. We close the cutter and proceed to blend for a few moments, starting from a low speed and then moving to the highest, this to obtain a foamy creaminess typical of salmon mousse.
Let the salmon mousse rest in the refrigerator for an hour before serving. In the meantime we can prepare croutons on which to spread the mouse on salmon. We toast them in the oven or use slices of bread in the oven heated directly in the toaster.
We can garnish our salmon mousse crostini with fresh chives or a few grains of pink pepper.
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James Martin Salmon Mousse
James Martin makes a delicious smoked salmon mousse at the Asda Christmas in July event. Easy to make and tastes delicious. perfect to make ahead of time. CLICK FOR MORE INFORMATION
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Smoked salmon with prawn mousse recipe from Waitrose
Able to be prepared in advance, this delicate, simple starter requires no cooking and is great for entertaining.
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