How to make
Soak the gelatin in cold water.
Prepare 6 bowls or cream caramel molds and grease the inside with olive oil.
In a blender, put 1 tsp. lemon juice, mix with 10.5 oz (300 g) of the salmon and blend.
Squeeze the gelatin soaked in water and melt it over the fire.
Add it to the blended salmon. Add black pepper and salt and the whipped cream.
Continue beating until a creamy consistency is obtained.
Pour the mousse into the molds and leave it in the refrigerator for 3-4 hours.
When serving, briefly dip the bowls in hot water and use a knife to separate the salmon mousse.
Decorate with the remaining pieces of salmon.
Find out what spices go with salmon and learn how to marinate salmon.
