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KAYSER Berndorf GmbH, Perntergasse 13, 1190 Wien
Phone: +43 1 2597341
Email: office@kayser.at
Smoked Salmon Mousse and Blinis
Level
Servings
25
Prep.Time
6 min
Chill Time
30 min
Suitable for: WHIPcreamer INOX 0,5 L and WHIPcreamer SYMPHONIE 0,5 L
For the salmon mousse
| 140 g | smoked salmon |
| 70 ml | vegetable or fish stock |
| 280ml | cream (min. 33% fat content) |
| salt and pepper |
For the blinis
| 35 g | soft butter |
| 2 | egg yolks** |
| 80 g | buckwheat flour |
| 40 g | plain wheat flour |
| 1 tsp | dried yeast |
| 200 ml | milk |
| 2 | egg whites**, whisked |
| 1 | pinch grated nutmeg |
| salt and pepper | |
| oil for frying |
To decorate
| avocado | |
| salmon or trout caviar | |
| dill | |
| raw or cooked ham |
To make the smoked salmon mousse, purée the smoked salmon with the stock in a chopper and pass through a sieve. Stir in 1/3 of the cream and season with salt and pepper. Add the rest of the cream and beat until smooth.
Pour into the KAYSER cream whipper* and tighten the lid. Insert the KAYSER cream charger and chill. Shake vigorously 3–4 times before using.
To make the blinis, beat the butter and egg white together until creamy. Mix the flour with the yeast and stir in the milk and butter mixture until smooth. Fold in the beaten egg whites and season to taste with salt, pepper and nutmeg. Leave to rest for about 30 minutes at room temperature. Fry the small blinis in a greased, warmed blini pan or a non-stick pan and leave to cool. Don’t put too much mixture in the pan, since the batter will expand further during cooking.
To assemble, dispense the smoked salmon mousse onto the blinis and decorate with avocado, caviar and dill.
Always follow the operating instructions of the KAYSER cream whippers as well as for the KAYSER cream chargers!
* Take care not to exceed the filling mark on the side of the bottle.
** Use only pasteurized eggs.