4 Person

For The Salmon Mousse :

• 400gr fresh Tasmanian salmon fillet
• 2 tablespoon olive oil
• 100gr garlic butter
• ½ cup sour cream
• ½ stick French bread
• ½ cup mayonnaise
• 1 cup for the smoking-wood
• 5 sprigs dill
• Chips
• 5 sprigs chervil
• 3 teabags jasmine tea
• 1 pc Lemon

Method :

1. Season the salmon fillet with salt pepper
2. Rub on the olive oil
3. Prepare the smoked as seen
4. Smoke the salmon fillet for 2-3 minute
5. Finish in the oven on 170ºC 5 to 8 minute until well done
6. Cool the salmon to room temperature
7. Chop the herbs fine
8. Add sour cream and mayonnaise and lemon juice
9. Flake the salmon into a bowl
10. Add the sour cream mayonnaise dressing
11. Spread on top of garlic croutons
12. Garnish with fresh herbs
13. Serve straight away-don’t refrigerate

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