Smoked Salmon Mousse with Trout Roe
BBQ and food nerd that loves combining Sous Vide and BBQ to create new and interesting way to enjoy food. Sous Vide is an all-around the year thing, just as firing up a BBQ, which might not be that common in the cold weather of Sweden. You can find my profile on inst ...
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Ingredients for 8
10 oz salmon fillet (with skin on)
7 oz cream cheese
3 tablespoon heavy cream
1-2 lemons
1 red onion
12 slices of dark rye bread
Fresh dill
Trout roe
Salt
Black pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 53.8ºC / 128.8ºF
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Step 2
If you are smoking the salmon, leave the skin on. If you are not smoking, remove any skin and potential bones you might find. Season the salmon with salt and black pepper.
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Step 3
Optional step: Use a cold smoking device such as a spiral with sawdust, smoke the salmon for 1-2 hours with skin down in a smaller grill or smoker. The salmon should not get cooked and should look raw after this step. Make sure that you put the grill or smoker in the shade or in a cold place. Warning - do not do this step on hotter summer days as the salmon may go bad.
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Step 4
If you smoked the salmon, now remove the skin. Put the salmon fillet in a bag and seal using a vacuum sealer. Cook for 30 minutes
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Making the mousse
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Step 0
Whip the cream cheese smooth. Cut a lemon in half and squeeze out 1 tablespoon of lemon juice.
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Step 1
Remove the salmon from the bag and put in a food processor together with the whipped cream cheese, heavy cream and lemon juice. Season with salt and black pepper and process a few minutes until mousse is smooth. Season with additional salt, black pepper and lemon juice to taste.
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Step 2
Put in a zip-lock bag and store in the refrigerator for at least a couple of hours, or overnight.
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Plating
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Step 0
Take out the salmon mousse and trout roe from the refrigerator so they warm up slightly while finishing up. Finely chop the red onion and pick the dill.
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Step 1
Cut of the edges from 2 slices of dark rye bread, then slice them into small cubes and using a non-stick pan toast them with some butter on medium-high heat. Pour the cubes on a cutting board and cut the cubes further into mix of small and finer crumbs.
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Step 2
Punch out circles from 8 dark rye bread slices and add small amounts of cooking oil on both sides. Even out the oil with a teaspoon. Grill on high heat on your grill or in a cast-iron grill pan and put them in the middle of the plates.
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Step 3
Fill a piping bag with the salmon mousse and press in a circular pattern over the dark rye bread slices. Season lightly with black pepper, spread the crumbs, red onion, dill and finally a teaspoon of trout roe on top. Garnish with a lemon slice. Serve immediately so the mouse does not melt by the warm bread. Enjoy!