Organic salmon mousse sandwich
A creamy salmon mousse with capers and dill, set with gelatin, served on toasted bread with avocado and raw salmon slices.
What you need
How Maurice does it
- 1
Drain the canned salmon and place the solid contents into a large bowl.
- 2
In a small dish, sprinkle gelatin over water and let it bloom for 5 minutes. Then gently heat until dissolved.
- 3
To the salmon bowl, add sour cream, mayonnaise, capers, olive oil, lemon zest, salt, pepper, and fresh dill. Mix well with a fork.
- 4
Pour the dissolved gelatin into the salmon mixture and stir until fully incorporated.
- 5
Transfer the mixture to a blender and blend until smooth and creamy.
- 6
Press the blended mousse into a small square mold or dish, then refrigerate for at least 2 hours to set.
- 7
Toast the bread slices until golden and crisp.
- 8
Slice the avocado and cut the raw salmon into thin strips.
- 9
Once the mousse is set, unmold it and spread a generous portion onto each toasted bread slice.
- 10
Top the mousse with avocado slices, then with raw salmon strips.
- 11
Garnish with additional capers if desired. Cut each toast in half and serve immediately.
More from the archive
Same cuisine, different dish.
