Easiest Way to Love At Home Salmon Mouse with the Thermomix

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Easiest Way to Love At Home Salmon Mouse with the Thermomix
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Easiest Way to Love At Home Salmon Mouse with the Thermomix Delicious, fresh and tasty.

Salmon Mouse with the Thermomix. Salmon Mouse with the Thermomix This makes the perfect starter for a dinner party. Scrape down sides of mixing bowl with spatula. Scrape down sides of mixing bowl with spatula.

In a small bowl combine the cold water and lemon juice.

The flavour is very intense, featuring smoked salmon, cream cheese, capers, dill and lemon juice.

Transfer salmon mousse into a bowl.

You can cook Salmon Mouse with the Thermomix using 7 ingredients and 2 steps. Here is how you cook it.

Ingredients of Salmon Mouse with the Thermomix

  1. Prepare 10 of cooked whole prawns.

  2. It’s 250 gr of smoked salmon.

  3. You need 100 gr of double cream.

  4. You need 100 gr of cooked prawns.

  5. Prepare 100 gr of oil.

  6. Prepare of salt and pepper.

  7. You need of roe to decorate.

Season salmon fillets with salt and pepper, place one fillet onto a square of cling film and spread with salmon mousse.

Scrape down sides of mixing bowl with spatula.

Canned salmon: I use boneless skinless salmon and I drain it well.

If possible, use wild-caught sustainable salmon.

Salmon Mouse with the Thermomix step by step

  1. Chop the frozen prawns together with the salmon, 10 seconds at speed 3. Scrape the sides of the bowl, add the cream seasoning to taste and program 15 minutes, temperature 90ºC and speed 1.

When this finishes program speed 5 without time and add the oil Slowly through the hole of the lid. Once incorporated, place the butterfly on the blades and program 1 minute at speed 1.

  1. Fill the cups with the salmon mousse and garnish with salmon roe, or to give it a touch of colour with black roe and a tail of prawn.

It's okay to use salmon with skin and bones, but the mousse won't be as smooth.

Lemon juice: Freshly squeezed has the best flavor, so I prefer that over bottled.

Black pepper: Freshly ground is best.

Season the mousse with salt and pepper.

Arrange cocktail rounds on a platter.