Elegant and rich, this smoked salmon espuma is a sophisticated addition to any appetiser. Quick to make, it’s sure to impress!
Puree fish, capers, and finely chopped smoked salmon in a blender. Add whipping cream and season with vermouth, white wine, and spices.
Step 2
Strain through the Mosa Funnel & Sieve, then pour into a 0.5 L Mosa Whipper. Attach one Mosa Cream Charger and shake vigorously.
Step 3
Refrigerate for 1-2 hours. Serve on degustation spoons with keta caviar and parsley if desired.
Note: For a 1 L Whipper, double the ingredients and use two Mosa Cream Chargers. Halve ingredients for a 0.25 L Whipper.
