Let this light and airy smoked salmon mousse made using Snøfrisk® with dill melt in your mouth.
Here is how you do it
Method: Pickled cucumber: Peel the cucumber and use a melon baller to scoop out small balls. Boil the salt, sugar, vinegar and water, and place the cucumber balls in this brine. Leave to pickle until ready to serve. Finely chop the smoked salmon and shallot and place in a blender with the Snøfrisk® and sour cream. Blend to a mousse-like consistency and season with salt and pepper. Serve your mousse on melba toasts topped with grated horseradish.
Tip: The salmon mousse can be used to fill slices of smoked salmon.
