Salmon, celery and mousse recipe – Italian Cuisine

Salmon, celery and mousse recipe


  • 600 g fresh salmon fillets
  • 60 g celery
  • 80 g plain yogurt
  • 80 g fresh cream
  • 40 g fresh ginger
  • 1 spring onion
  • mint
  • seed oil
  • extra virgin olive oil
  • salt

Jumbled up about 300 g of seed oil with 300 g of extra virgin olive oil.
Peel the salmon fillets, put them in 4 vacuum bags with a quarter of the oil mixture each.
Close vacuum the bags and cook for 45 minutes at 45 ° C with the roner. The salmon will remain soft, almost dark, but essentially raw, so be sure to buy culled fish. Alternatively, cook the salmon by immersing the vacuum-sealed bags in a bowl of water kept at 45 ° C in the oven.
Cleanse celery, cut into small pieces and cook in boiling water for 20 minutes. Drain it, blend it and strain it to obtain a smooth cream.
Grate ginger and squeeze the pulp, then add the juice to the celery cream, add salt and complete with a few chopped mint leaves.
Jumbled up the cream with the yogurt, add salt and put the mixture in the siphon; in the absence of the siphon, whip the cream, mix it with the yogurt and arrange it in tufts with the help of a pastry bag with a notched nozzle. The consistency will be more compact but equally pleasant.
Serve the salmon (get 2 slices for each fillet) drained from the oil, accompanying it with the celery cream and a sprig of cream and green onion cut into thin slices.

This recipe has already been read 1551 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close