2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The notorious Jacques Pepin, the culinary guru of France, has actually been living in America for over 50 years. This is the reason why his books are published mainly in English, although he has done a lot to promote French cuisine.
Fortunately, however, the book Every day with Jacques Pepin: Quick and tasty recipes is also available in Bulgarian and can be easily purchased from almost any bookstore.
However, as we are aware that the average Bulgarian does not have enough money for cookbooks, we decided to offer you one of the most interesting of his recipes, published in this book. She is for salmon mousse, as Jacques Pepin himself shared in the preface to his recipe that fish meat is pureed, so you can also use slices or ends of smoked salmon, as long as they are offered at a more affordable price.
A smoked salmon can be found in almost every major store. It doesn't matter if it's from Canada, Scotland, Alaska or Nova Scotia. It is important to check its expiration date and accordingly monitor whether its price suits you. It is also important to get capers and chives, or in the worst case, green onions. Here is Jacques Pepin's recipe itself:
Salmon mousse
Necessary products: 150 g smoked salmon, 1/2 tsp. cottage cheese or white brined cheese, 1 tsp. freshly squeezed lemon juice, 2 tbsp. finely chopped red onion, 1 tsp. finely chopped chives, 2 tsp. drained capers, 2 tsp. extra virgin olive oil, toasted slices or snacks to serve fish mousse, salt and pepper to taste
Method of preparation: In a food processor, mash the fish, cottage cheese and lemon juice and season to taste with salt and pepper. It is preferable to use sea salt. Transfer the mousse to a suitable container and, using plastic or aluminum foil, knead the mixture so that a smooth layer about 2 cm thick is obtained. Sprinkle on top with both onions, capers and olive oil. Serve with toasted slices, bretzels or snacks.
A particularly suitable appetizer is for lovers of vodka and wine.
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