Philips Cucina HR7639 Recettes & Mode D'emploi page 21

Salmon mousse
P S
- 1 tin of salmon (220g)
- 2 sheets of gelatine
- a few stems of chives
- pinch salt
- pinch cayenne pepper
- half tbsp lemon juice
- 125ml whipping cream
- 1 small onion
- watercress for garnishing
Soak the gelatine in plenty of water.
B
Chop the chives and onions in the food processor
B
using the pulse function.
Remove the bones and the skin from the salmon.
B
Add salt, cayenne pepper, lemon juice, salmon
B
and the liquid from the tin to the chopped chives
and onion and puree the ingredients at speed 2.
Put the puree in a bowl.
B
Boil a small quantity of water and dissolve the
B
gelatine in it.
Stir the gelatine solution through the salmon
B
puree.
Put the emulsifying disc in the bowl and whip the
B
cream by pressing the pulse button for about 15
seconds.
Fold the whipped cream into the salmon puree
B
with a wooden spoon.
Turn the mousse out onto a dish, cover it and chill
B
it in the refrigerator for a few hours.
Garnish the mousse with some watercress.
B
Sandwich spread
P
- 2 small carrots in pieces
- 2-3 gherkins in pieces
- 75g cauliflower in pieces
- 75g celeriac in pieces
- green herbs (parsley, dill, tarragon, celery stalks
in pieces)
- 100g mayonnaise
- 100g quark
- salt
- pepper
Chop the carrots, gherkins, cauliflower, green
B
herbs, celery stalks and celeriac fine. Mix in the
mayonnaise and quark carefully and season to
taste with pepper and salt.
Spanish cabbage salad
P
- 1 small red cabbage
- 2 red onions
- 1 fennel
- 1 apple
- juice of one orange and 2 tbsp red wine
vinegar
- 1 tbsp mustard
Mix the juice, mustard and vinegar. Slice the
B
cabbage, onions, fennel and apple at speed 1.
Combine the ingredients in a salad bowl.
B
ENGLISH
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