Redesign Front On My House

salmon mousse cheesecake herbs

" With summer coming, it's time to leave all our cold dishes that refresh our spirits. Today, I propose that any lightweight foam rose to the salmon you can develop into slices or propose terrine on a cold buffet. "

Ingredients

Serves 4: 500 g fresh salmon 100 g smoked salmon 1 egg yolk 150 of quark 8 sprigs chives 5 sprigs dill 1 clove garlic 1 shallot ½ teaspoon paprika juice of half a lemon 1 tablespoon olive oil extra virgin pepper and fleur de salt

Preparation

• Drain cottage cheese in a clean cloth so that it evacuates liquid
• Peel and finely chop the garlic
• Peel and finely chop the shallot
• Chop the chives and dill

• Bake for 10 minutes in the fresh salmon in a preheated 180 °
• Remove from the oven and place in bowl blender
• Add smoked salmon and mix all finely

• Mix in a bowl the egg yolks, lemon juice, olive oil and cheese until mixture is homogeneous
• Add garlic, Dill, shallot, paprika and chives
• Add mashed salmon
• Mix well
• Salt and pepper to your liking
• Pour it all into a loaf pan lined with pre-wrap
• Refrigerate for hours

Serve sliced fresh

Suggestions

You may also be lined throughout the inside of your mold with thin slices of smoked salmon, halibut and trout to smoke. If you prefer the vegetables, I especially like packing foam in spinach or collard greens that you have previously blanched in boiling water.

You can also replace part of the Boursin cheese by cheese or other herbs.