Poach fresh salmon in court stock. Allow to cool and mash with
a few splashes of the poaching liquid to a homogeneous,
fiberless mass. Season with salt and pepper.
Dissolve a few soaked sheets of gelatin in a glass of the still
warm stock and mix with the salmon puree. Let it cool down for
ingredients - info
Stir whipped cream through the puree to a smooth mass.
Spoon the preparation in verrines.
From this point on, you take over as a hobby cook. I filled the
verrines diagonally and let them set in the fridge.
I then covered the flat surface with a layer of
The further finishing touch on the photo consists of a tuft of
lettuce, chives, a sprig of dill, a dollop of sour cream with some
cayenne pepper on that some cayenne pepper, a quarter of a
hard-boiled egg and a few peeled crayfish. But you can
perfectly well this in a different way yourself, with these or other
Serve as an appetiser in a smaller portion or as here,
with croutons or toast in the starter version.
pepper and salt