With this smoked salmon mousse in a glass, you will surprise your guests with a delightful appetizer or as they say in french: amuse-bouche. almon is a very healthy fish, and it is a versatile ingredient in many dishes.
On top of that, it is very easy to make and you will have it made in no time. You’ll be surprised how you can make something so delicious with so few ingredients. So here we go!
Smoked Salmon mousse in a small glass
You will need:
- 6 glasses
- 130 gr smoked salmon
- 1 tbsp mascarpone
- 2 tbsp whole milk
- pinch of pepper
- half a cucumber
- white wine vinegar
- Olive oil
- Dill or chives
Mix the salmon, mascarpone and milk, adding a pinch of pepper.
Season with wine vinegar, olive oil, pepper and salt.
Dress the cucumber in the glasses and fill with the salmon mousse.
Decorate with a few sprigs of dill or chives
Why is salmon so good for your health?
Salmon is an oily fish species, a fish is an oily fish species if it contains more than 5%. Fish contains the fish fatty acids EPA and DHA, these fish fatty acids can reduce the risk of cardiovascular disease. It can also lower blood pressure.
Salmon are born in a river and then migrate to the sea. It is a migratory fish that travels up to over 3,000 kilometers to reproduce. This fish lives in the sea for 4 to 7 years until it reaches sexual maturity. Then it returns upstream to its spawning beds in the river.
A distinction is made between Atlantic salmon and Pacific salmon
Pacific salmon is predominantly sold canned or frozen. Most salmon today is farmed, imitating nature as much as possible. In Norway, entire lakes and fjords have been closed off in order to farm salmon. At the moment the supply of farmed salmon is at such a high level that the distinction between wild and farmed is becoming increasingly difficult to make. However, farmed salmon have a somewhat higher fat content and a sweeter taste than wild salmon.
Salmon is a firm fish with silvery flanks and a greenish back. The flesh of fresh Atlantic salmon is deep pink and firm in texture. The highly prized Pacific red salmon has deep red colored flesh. The fish is offered whole, in slices or in fillets. The meat of coho salmon is also highly prized. The usual salmon cans often contain pink salmon, the most common species of Pacific salmon.
The flesh of fresh salmon is deep pink and firm in texture. The fish is offered whole, in chunks or in fillets. Fresh and smoked salmon are available year-round. To see whether the fish is fresh, it is best to look at the eyes. These should be clear and slightly bulging. The skin of the fish should be moist and shiny and should not show any discoloration. The fish should have a fresh smell. If it is a fillet, no moisture should be released when you gently push on the fish.
Smoked salmon is often used at a buffet. This salmon is very tasty but unfortunately slightly less healthy than the pure natural version.