Recipe
RED PEPPER MOUSSE
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time: 20 minutes
Totaltime: 50 minutes
Ingredients
- 3 sweet red peppers
- 4 ounces creme fraiche or mascarpone cheese
- to taste salt and pepper
- 4 eggs
- 1 egg yolk
- 6 small slices smoked salmon
- anchovy cream (recipe below)
- Anchovy cream:
- 2 teaspoons whipping cream
- 1 ounce anchovy, rinsed
- 1/2 cup mayonnaise
- 1 1/2 teaspoons lemon juice
- 1/2 shallot, sliced
- to taste salt and pepper
- Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.
Preparation
-
Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
Place sliced salmon in the center of 6 round plates.
Invert mousse over salmon. Serve with a dab of anchovy cream.
main ingredients:
type of dish:
lunch
cuisine:
Portugal
specific recipes:
Chef-recipe
season and occasion: Fall
Type of meal:
dinner
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