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SPRING SALMON MOUSSE
450 gr [15 oz) salmon fillets
5 Tbspoons sour cream
the juice of 1 lemon
1 tbspoon TERRA DELYSSA’s artichoke paste
1 medium potatoe
2+1 teaspoons of capers
2 tbspoons of TERRA DELYSSA’s extra virgin oil
salt & pepper
Cook the potatoe in salted water ; gently fry the salmon fillets in a pan. Take skin & bones off the salmon fillets. Peel the potatoe, crumble it roughly. In an electric mixer, put the salmon, potatoe, cream, lemon juice, olive oil, the 2 teaspoons of capers, the tbspoon of artichoke paste, salt & pepper. Mix the whole for at least 2 minutes. Adjust seasoning. Pour in a fruitcake mould and leave in the fridge for at least 3 hours. Serve on a bed of lettuce, making balls of mousse with a spoon. Sprinkle a few capers on it
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