Artichoke Mousse and Smoked Salmon TerrineTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 10 minutes
Refrigeration time: At least 2 hours
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:95.6 kcal
Proteins:9 g
Fats:4.8 g
Carbohydrate:3.8 g
Fibers:0.1 g
Sugar:3.6 g
Cholesterol:30.6 mg
Sodium:123.7 mg
Calcium:70.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
1
can of artichoke hearts
250
ml
plain yogurt or sour cream
1
packet or 2 sheets of gelatin
8
small slices of smoked salmon
METHOD
- dissolve the gelatin in 125 ml (1/2 cup) boiling water, or use the usual method, keeping the water to a minimum;
- place all the ingredients except the salmon in a food process and process to a smooth cream;
- line each ramekin with a slice of smoked salmon; pour the mixture over the salmon, dividing it among 8-10 ramekins;
- cover and refrigerate for at least 2 hours; unmold and serve.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
Use narrow slices of smoked salmon, preferably taken from towards the tail; otherwise use 5 large slices and cut them in half.
Personally, for this recipe I prefer strongly smoked but lightly salted salmon.
Because of the smoked salmon, long ramekins work best, but you can use small round ramekins, placing the slices in a cross.
