- 150 g smoked salmon
- 2 Tbs lemon juice
- 1 Tbs dill
- 100g couscous
- 250 g chèvre (goat cheese)
- 20 g butter
- 150 ml cream
- 4 g gelatine
- 3 Tbs almond puree -recipe below*
- 2 tsp tarragon
Cook the couscous according to package instructions.
Add the butter and keep aside.
Soften gelatin sheets in 3 Tbs of cold water ans set aside for 5 minutes. Drain the water and melt 10 sec in MW or in a bain-marin and stir until the gelatine dissolves(for bain-marin stand the bowl in a heatproof bowl of hot water). Cool slightly, before adding to the mixture you want to set. Both mixtures should be a similar temperature to avoid any lumps.
In a mixer bowl, mix at low speed the cheese, almond puree, tarragon and 2 tablespoons of cream, salt and pepper. Beat the cream on high speed until form soft peaks. Add 1 Tbs of cheese mix in melted gelatin, and mix well for a lump-free mousse. Add 2 more Tbs and mix well, then pour the gelatin mix in the cheese. Add the whipped cream. Mix gently with a spatula.
Assemble the appetizers in a verrine or in a triangle ring, like I did:
1 cm couscous, smoked salmon cubed and sprinkled with lemon juice and dill, end with almond mousse. Refrigerate for 2 hours.
- 500g blanched almonds
Pour the almonds onto a baking sheet and bake them for about 15 minutes at 175°C, until they are pale golden. You’ll need to stir them from time to time.
Allow to cool, then pour the almond into a food processor fitted with a metal blade and mix, using the pulse button, until you have a powder. Then continue mixing, until you have a paste.
During the full process, you’ll need to stop the food processor in order not to heat the almonds too much and also to scrape down the bowl.
Stop when you will get a smooth puree. Transfer in a jar and keep in the fridge or in a dark cool place.