Smoked salmon mousse with sour cream
4 servings
30 minutes
Smoked salmon mousse with sour cream is a refined dish of Italian cuisine that combines the tenderness of fish, creamy softness, and fresh herbal notes. The origins of this recipe trace back to traditional Italian appetizers where light and airy textures highlighted the taste of quality ingredients. Smoked salmon gives the dish a pronounced aroma, while sour cream softens its richness. Lemon juice adds a slight tanginess, and dill completes the composition with freshness. The mousse is served with slices of crispy baguette that perfectly complement its structure. This exquisite dish is perfect for elegant dinners, celebrations, or as a sophisticated treat at a buffet.
1
In a saucepan, mix 3 tablespoons of cold water and gelatin. Let it sit for 5 minutes. On low heat, allow the gelatin to dissolve, stirring.
- Gelatin: 1 teaspoon
2
Cut the fish into small cubes.
- Smoked salmon: 120 g
3
In a blender, mix fish, sour cream, and lemon juice. Blend until pureed and add salt. While whipping, incorporate the mixture with gelatin.
- Smoked salmon: 120 g
- Sour cream: 1.3 jar
- Lemon juice: 2 tablespoons
- Coarse salt: to taste
4
Pour into 2 bowls (each 250 ml), cover with film, and refrigerate overnight to set.
5
Sprinkle the mousse with dill and serve with sliced baguette.
- Chopped dill: to taste
- French baguette: 1 piece
