Boiled Fish Recipe

I like to keep the authentic flavors, so I poach the salmon in the wine, herbs, fennel, and ginger. I then use the flavored and cooled salmon to make a mousse. If you want it fancy, pipe the mousse with a pastry bag and tip onto hollowed cherry tomatoes or cucumber slices. A more casual feast, mold the mousse in s desired container and serve with baguette slices and crackers.

Here's the recipe for the Salmon Mousse:


Ingredients:

• 100g cream cheese
• 1 tbsp thickened cream
• Juice of ½ a lemon
• 100 g smoked salmon
• Salt, pepper to taste
• 1 telegraph cucumber
• A few baby capers to decorate
  

Instruction:

• Combine the cream cheese, the cream and lemon juice in a food processor until you obtain a smooth paste.

• Break up the cooked, cooled salmon and add it to the food processor. Blitz until all ingredients are well combined. Season with salt and pepper and place in the refrigerator for about 30 minutes.

• While the mousse is chilling, prepare the cucumber. Peel four alternating strips down the length of the cucumber. This will make a striped pattern. Then cut the cucumber in 3/4inch slices.

• Using a piping bag fitted with a star tip, pipe the salmon mousse onto the cucumber slices.

• Optionally, add a caper (or other desired garnish) to each.

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