Salmon Tartare With Asparagus Mousse – a delicious recipe with butter, vegetable stock, gelatine, salmon, olive oil, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook the asparagus in boiling salted water for about 4 minutes then drain and rinse under cold water. Cut off 8 tips and set aside. Melt the butter in a saucepan and briefly braise the remaining asparagus, then cover with stock and simmer for 5-8 minutes.
2
Drain the asparagus and puree until smooth. Stir in the powdered gelatin until dissolved. Mix together the salmon cubes, olive oil, lemon juice and some salt and pepper and place in the fridge for 15 minutes to marinate.
3
Whip the cream until stiff then combine with the asparagus puree to make a mousse. Take the salmon out of the fridge and mix in the chopped chives. Divide the salmon between 8 small bowls and top with the asparagus mousse. Finish with the asparagus tips, cut lengthways into 4 slices then cover with plastic wrap and refrigerate for at least 2 hours before serving.
569
kcal
Calories
49
g
Fat
12
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 kg asparagus, woody ends removed, 1 tsp butter, 200 ml vegetable stock, 4 leaves gelatine, and more.
Yes, Salmon Tartare With Asparagus Mousse falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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