Greg Doyle, Grant King, Katrina Kanetani

Salmon Mousse

Name: Salmon Mousse
Cuisine: Australia
Ingredients: sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; pinch of cayenne pepper; 200 g (7 oz) raw salmon, diced; 150 ml (5 fl oz) pouring (whipping) cream; lemon juice

Preparation info

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

200 g (7 oz) raw salmon, diced
pinch of cayenne pepper
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Oceania
Australia
Sydney
Starter
Pescatarian
Gluten-free
Spicy

Method

Place the salmon in a food processor and blend to a paste. Add the cayenne pepper and lemon juice and blend again. Pour in the cream and blend for a few seconds. Remove the mixture from the processor, press through a stainless-steel drum sieve and season to taste.