Usuba
Tartlets with pink salmon mousse
Delicate mousse made from canned pink salmon with yogurt and cream cheese. You can use leftover baked fish instead of canned. The appetizer is garnished with pomegranate and parsley.
- Total
- 40 min
- Standard serving
- 76 g
Ingredients
Total 14- Tartlets
15 g≈ 1 pcs - Canned pink salmon in its own juiceконсервированный
20.83 g - White onion
4.17 g≈ 3/4 clove - Mayonnaise
5.263 ml≈ 1 tsp - Greek yogurt
4.762 ml≈ 1 tsp - Cream cheese
10 g≈ 2 tsp - Lemon juice
1.25 ml≈ 1/4 tsp - Tomato paste
3.33 g≈ 2/3 tsp - TABASCO®
to taste - Gelatin
0.68 g - Water
6.67 ml≈ 1.5 tsp - Parsley
to taste≈ 2/3 tsp - Pomegranates
to taste≈ 1/3 tsp - Salt
to taste
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Separate bones and skin from the pink salmon.
- 3
Step 3
Peel the white onion and chop it into large pieces.
- 4
Step 4
Place onion and pink salmon in a blender, add lemon juice and blend until smooth.
- 5
Step 5
Add mayonnaise, Greek yogurt, tomato paste, and cream cheese to the blender. Blend everything together until smooth.
- 6
Step 6
Mix the gelatin with water and let it swell for 5–7 minutes.
- 7
Step 7
Heat the gelatin mixture, stirring, so that no lumps remain.
- 8
Step 8
Pour the gelatin into the blender with the fish mousse and mix. Taste and add Tabasco, salt, and lemon juice to your liking.
- 9
Step 9
Transfer the mousse into a piping bag with a decorative tip and place in the refrigerator for 30 minutes.
- 10
Step 10
Spread the mousse into tartlets and decorate with pomegranate seeds and chopped parsley.
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