19ENGLISH
B
Remove the bones and skin from the salmon.
B
Add salt, cayenne pepper, lemon juice, the salmon
and the liquid from the tin to the chopped chives
and onion and puree the ingredients at speed 2.
B
Put the puree in a bowl.
B
Boil a small quantity of water and dissolve the
gelatine in it.
B
Stir the gelatine solution through the salmon
puree.
B
Put the emulsifying disc in the bowl and whip the
cream by pressing the pulse button for about
15 seconds.
B
Fold the whipped cream into the salmon puree
with a wooden spoon.
B
Turn the mousse out onto a dish, cover it and chill
it in the refrigerator for a few hours.
B
Garnish the mousse with some watercress.
Sandwich spread
P
- 2 small carrots in pieces
- 2-3 gherkins in pieces
- 75g cauliflower in pieces
- 75g celeriac in pieces
- green herbs (parsley, dill, tarragon, celery stalks
in pieces)
- 100g mayonnaise
- 100g quark
- salt
- pepper
B
Chop the carrots, gherkins, cauliflower, green herbs
and celeriac fine. Mix in the mayonnaise and quark
carefully and season to taste with pepper and salt.
Spanish cabbage salad
g
- 1 small red cabbage
- 2 red onions
- 1 fennel
- 1 apple
- juice of one orange and 2 tbsp red wine
vinegar
- 1 tbsp mustard
B
Mix the juice, mustard and vinegar. Slice the
cabbage, onions, fennel and apple at speed 1.
B
Combine the ingredients in a salad bowl.
Sponge cake
P
- 4 eggs
- 30ml of water (35cC)
- 1 pinch of salt
- 150g sugar
- 1 sachet vanilla sugar
- 150g sieved flour
- 3g baking powder
B
Beat the eggs and the water for approx. 2 minutes.
Gradually add the sugar, vanilla sugar and the salt
and mix for approx. 1 minute. The mixture should
leave a trail when some of it is lifted from the
bowl with a spoon. Fold in the flour and baking
powder with a spatula. Bake it in the oven at
approx. 170cC for approx. 30-35 minutes.
B
Tip: You can fill the sponge cake with different
kinds of butter cream or simply with whipped
cream and fresh fruit.
