Little festive dish! I served these foams entry at Mother's Day. I suggest you make these foams in very small ramekins, example: small glass jars containing cream desserts in the supermarket.
Salmon Mousse with cream of sorrel (gluten free)
Serves 4
1 salmon fillet (about 170 to 200 g)
10 cl
cream 1 egg
For the sauce
A large handful of sorrel, washed and torn into strips
10 cl cream
Mix the salmon, add the cream. Salt lightly. Add the egg yolk. Beat the whites until stiff with a little salt. Gently fold the whites into the mixture. Pour into 4 small ramekins buttered beforehand. Put in hot oven (gas mark 6 or 180 ° C) for 10-15 minutes. The ideal is to cook the cream in a water bath. When foams are cooked, begin preparing the sauce. In a saucepan, cook quickly sorrel with a little butter or oil (very little). Add the remaining cream and reduce over medium heat until the custard is smooth. Pour a little cream over the mousse and serve immediately.
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