
Pidy Amusette with smoked salmon mousse
Ingredients:
- 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.