Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while its running add the heavy cream slowly . For Garnish: Soak the gelatin leaves in cold water strain, and heat lightly to liquify. Then slowly add to the mousse. Season with the rest of the ingredients. Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make a envelope. Serve with garnish. NOTES : Recipes adopted from Apollo Standard Recipe Recipe by: IN FOOD TODAY SHOW #INJ168
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1474g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1269 (67%)|
|Amt Per Serving||% DV|
|Total Fat 141.1g||188 %|
|Saturated Fat 74.9g||375 %|
|Monounsaturated Fat 44.1g|
|Polyunsanturated Fat 12.7g|
|Cholesterol 766.4mg||236 %|
|Sodium 1957.6mg||68 %|
|Potassium 2571.4mg||68 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 12.2g|
|Protein 145g||207 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1882
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!