Siphon salmon mousse
- 4 slices of smoked salmon
- 25 cl of full liquid cream
- 1 clove of garlic
- Preparation5 minutes
- Rest3 a.m.
- 1. Place the cream and the salmon in a food processor, then blend them finely.
- 2. Pour into a siphon and add the gas capsule.
- 3. Refrigerate for 3 hours.
- 4. Serve in appetizer spoons and garnish with chopped chives.
Make this salmon mousse recipe in a siphon in 4 steps with Crain