Asparagus and Broccoli Mousse with Smoked Salmon
5.0 · 4 ratings(4)
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Chilled asparagus and broccoli mousse with smoked salmon, served as a light, elegant appetizer.
Total2:302 h 30 min
Prep0:3030 min
Wait2:002 h
Servings44
Per serving150 kcal150 kcal
Ingredients
Preparation
Mousse
Green asparagus250 g
Smoked salmon100 g
Broccoli60 g
20% cream150 ml
Heavy cream50 ml
Gelatin2 pcs
Lemon juiceto taste
Salt and pepper
Garnish
Smoked salmon30 g
Chivesfor garnish
Ingredients
Preparation
Mousse
Green asparagus250 g
Smoked salmon100 g
Broccoli60 g
20% cream150 ml
Heavy cream50 ml
Gelatin2 pcs
Lemon juiceto taste
Salt and pepper
Garnish
Smoked salmon30 g
Chivesfor garnish
mousse
1
Cut off the woody ends of the asparagus and cut the asparagus into smaller pieces.2
Divide the broccoli into small florets.3
Cook the asparagus and broccoli in salted boiling water for about 5–7 minutes, until soft.4
Drain the vegetables and cool them immediately. Set aside a few asparagus tips for garnish.5
Blend the asparagus, broccoli, smoked salmon, 20% cream, and a few drops of lemon juice into a smooth mousse.6
Soak the gelatin in cold water, then dissolve it in a small amount of hot water.7
Add the gelatin to the mousse and mix thoroughly.8
Season with salt and pepper.9
Whip the 30% cream to a light, semi-stiff consistency and gently fold it into the mousse.10
Pour the mixture into small glasses or dessert cups.11
Refrigerate for at least 2 hours, until the mousse sets.garnish
12
Cut the reserved smoked salmon into thin strips.13
Decorate the mousse with the strips of smoked salmon, asparagus tips, and chopped chives.Serving
Serve the mousse well chilled in small glasses as an elegant appetizer.
