Smoked Salmon with Asparagus Mousse

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About


  • 8 thin slices smoked salmon, about 2 cm/¾ inch square


    Peel the asparagus and cook in boiling salted water. Refresh in iced water, then drain. Save 6 asparagus tips (about 4 cm/1½ inches long) for garnish and liquidize the rest. Soak the leaf gelatine in cold water to cover until soft, then add it to the sherry and heat gently until melted. Stir the sherry and gelatine into the asparagus and set the bowl on crushed ice to cool, stirring frequently. When almost set, lightly fold in the half-whipped cream, season to taste, and leave to set in the refrigerator.

    Lay the smoked salmon slices out flat and place a spoonful of the mousse in the centre of each slice. Form into neat parcels.

    For the sauce, combine the cream, yoghurt and lemon juice and add sugar and seasoning to taste.