Asparagus mousse with salmon
15
40
4
No
Ingredients
- 4 asparagus
- 40 ml (40 gr) of white cheese
- 4 smoked salmon slices
- 200 ml (200 gr) of fresh cream
- Dill
- Lump eggs
- Salt and pepper
Preparation
Side-by-side mode
- Cook four asparagus with salted boiling water. Set aside 4 tips for garnishing then set in the mixer with 40 ml (40 g) of white cheese. Salt and pepper.
- Make 200 ml (200 gr) of cold fresh cream in a chantilly then add finely chopped dill branch. Chop smoked salmon into fine slices.
- At the bottom of each glass, pour 15 ml (1 tablespoon) of chantilly, a layer of smoked salmon and a layer of asparagus preparation then start again.
- Garnish with lump eggs and asparagus tips. Serve fresh.
Our asparagus are on special!
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Did you know that...
Quebec asparagus is identified by a yellow Aliments du Québec rubber band.
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