Pidy Amusette with smoked salmon mousse

  • 20 pcs Pidy Amusette
  • 200 g poached and chopped up salmon
  • 50g chopped smoked salmon
  • 65g milk
  • 65g fish fond
  • 20g roux
  • 2 gelatin leaves
  • 180g lightly whipped cream
  • Make a velouté sauce with the milk, fish fond and roux. Cool down to 50°C and add the soaked gelatin leaves to the mixture.
  • Cool further down to 30°C.
  • First mix both types of chopped fish, then gently fold in the cream.
  • Pipe the mixture into the Amusettes with a piping bag or pallet. Decorate with salmon fish eggs or chives, chervil or dill.