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Thermomix salmon mousse

Thermomix salmon mousse

Thermomix salmon mousse recipe by on 07-04-2014 [Updated on 03-09-2018]

Salmon mousse is a quick recipe to prepare with salmon fillet, cream cheese, butter, pepper and lemon juice. Once the recipe has been prepared, the mousse can be used on croutons or on soft slices of bread. If you have a Thermomix and have never prepared a salmon mousse, here is my recipe.

Method

How to make salmon mousse

Put the salmon in the jug 15 Sec. Speed ​​7. Add philadelphia, soft butter, a tablespoon of lemon juice and pepper. Amalgam 20 Sec. Vel. 5.

Serve the salmon mousse on canapes or croutons


Mousse for canapes: 20 recipes

The mousse for canapes, are ideal for giving creaminess to your aperitifs and your appetizers. Perfect for an informal dinner or for special occasions, the mousse for canapes are very simple to make: just blend the chosen ingredients and dilute them with sour cream, ricotta, milk or water.

Discover the 20 mousse recipes for canapes that we have designed for you!

1. Mousse for canapes with cheese, lime and salmon roe

Put the cream cheese, the lime juice, the extra virgin olive oil and a pinch of salt in the blender, blend until you get a mousse and serve accompanying with salmon roe.

2. Mousse for canapes with avocado

Clean the avocado and put the pulp in the blender. Add lemon juice, extra virgin olive oil, salt and white pepper. Blend and stuff your canapes!

3. Mousse for canapes with cod

To prepare this mousse, here is the recipe for Vicenza-style creamed cod HERE & gt & gt Once the fish is ready, let it cool and stuff your canapes!

4. Mousse for canapes with mushrooms

Fry a clove of garlic in extra virgin olive oil in a pan. Add the cleaned and chopped mushrooms, season with salt and pepper and cook. Let the cooked mushrooms cool, then transfer them to the blender with cheese cream and a grind of pepper. Blend and season your mousse for canapes with chopped parsley.

5. Mousse for canapes with carrots

Blend the carrots, after having peeled them, together with ricotta, salt, pepper and some rosemary needle. Add the extra virgin olive oil slowly until you get a light and soft mousse.


Cinzia in the kitchen

A salmon mousse with Thermomix that will conquer all diners. Light, easy to prepare and to taste.

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Comments

This delicate mousse with robiola is worth trying

You can't even imagine what a pleasure it would be to read you again. welcome back ^ _ ^
This mousse is excellent, I really like it with robiola.
A kiss and good week

really super this sauce, very good dear. Kisses Sabry

Given the period & quottartine time & quot, I believe your mousse will be highly copied. A hug

ideal for this holiday season! a really good recipe, fast, good and from & quotporca figure & quot! kisses!

A great idea for the upcoming holidays, thank you

Welcome back Cinzia, I hope you are a little better. Excellent mousse, in fact the dishes with salmon immediately celebrate. see you soon :)

Good and on that bread it must be amazing :-) How nice to come back to read you Cinzia & lt3 A tight hug & lt3 & lt3 & lt3 & lt3

suitable for parties I have to try already I guess what a delight

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The images and texts published in this blog, which is not a newspaper, are the exclusive property of Cinzia Ceccolin, author of the blog Cinzia ai Fornelli and therefore protected by copyright law n & # 176 633/1941 and I do not authorize the publication of texts and photos in any space of the network that are forums or other without prior request. This means that if you want to use any content on this space, you must necessarily ask me.


How to prepare: Salmon mousse

To make the salmon mousse, collect the robiola, cream, smoked Norwegian salmon and chopped chives in the blender. Blend everything until you get a homogeneous cream. Transfer to a bowl, season with salt and pepper, cover with cling film and place in the refrigerator to rest for at least 1 hour.

Just before serving, transfer the salmon mousse to a serving bowl and garnish with the desalted capers and lemon zest.


Savory mousses: 5 quick and easy recipes

by Giorgia Di Sabatino Contributor

For a quick and easy appetizer you can try some tasty savory mousses. Here are 5 ideas to prepare them

Mousse is not just a creamy and velvety spoon dessert.
Prepared with salty ingredients it becomes a delicious cream excellent to spread on croutons and bread and good to eat alone.

How to make a salty mousse

Making a salty mousse is very simple. If whipped cream is used to give volume to a sweet mousse, creamy cheeses such as robiola, ricotta and goat cheese or any other spreadable cheese are fine for the salty one. To make the mousse softer, you can add fresh cream and some like it even with a little butter.
Any ingredient can become the protagonist of a salty mousse in combination with a creamy part. You can prepare infinite types of mousse, with tuna, ham, salmon, mushrooms, vegetables and cheeses. Just blend all the ingredients very well and keep the mousse in the refrigerator for a few hours.

Mousse and foam

Mousse is a preparation of French origin that can be both sweet and salty. Mousse and mousse are the same thing, except that the term mousse generally refers to savory preparations. To obtain a really soft mousse, it is important to first prepare a not too thick mixture which is then filtered with the help of a chinois, before being poured into the glass of a siphon. Only with this procedure will we be able to obtain a really light mousse with an “airy” consistency, as it should be. In general, however, to speed up the process, the ingredients are blended together and used as they are. It is also excellent prepared this way.

Here are 5 recipes to prepare savory mousses ideal to serve on croutons as finger food for a standing appetizer.
You do not have to cook anything and in a few minutes they will be ready to spread or serve as a portion with a piping bag or in small glass jars.

Tuna mousse

Perhaps the best known mousse is this. It is prepared by blending the same amount of tuna and cream cheese, with a little lemon juice, salt and pepper. It goes well with cucumbers and tomatoes.

Salmon mousse

To prepare this mousse you need to blend 200 g of smoked salmon with 200 g of ricotta or robiola and 3 tablespoons of fresh cream. Add salt and pepper and serve with dill and diced avocado.

Mousse of mortadella

To prepare this famous mousse you need to blend 200 g of mortadella with 200 g of ricotta and 2 tablespoons of fresh cream. Add a pinch of salt and pepper and serve with chopped pistachios.

Gorgonzola mousse

To prepare this mousse, blend 3 tablespoons of fresh cream with 200 g of ricotta and 100 g of gorgonzola. Add a pinch of salt and pepper and serve with a diced pear and a few walnuts.

Avocado mousse

A mousse with a delicate taste that is prepared by blending the avocado pulp with lemon juice, salt, pepper and ricotta. It goes very well with smoked salmon.


I found the weaning thermomix recipes ..

I'll post the ones I have, tell me if they are the same
baby food and fairy tales 7/9 months
BEEF BROTH
ingrediants
100g. beef or chicken
1 small courgette
1 carrot
1 potato
500g. of water
Clean and wash the vegetables well, cut them into pieces.Pour the water into the jug adding the meat cooker: 60 min. 100, counterclockwise speed. 1.Filter the broth and use it to prepare the baby food.
NOTE: the meat broth must be kept in the fridge and consumed within 24 hours of preparation.

SOUP OF TOASTED WHEAT FLOUR
ingrediants:
20 g of toasted wheat flour
250 g. follow-on milk
1 teaspoon of Parmesan cheese
1 teaspoon of extra virgin olive oil
toast the flour in the oven. Pour the follow-on milk into the mixing bowl, add the flour and cook: 10 min. 90, speed 4. Pour into the dish, add Parmesan cheese and oil.

VEGETABLE JELLY
ingrediants
30 g. of peeled potatoes
30 g. of carrots
30 g of courgettes
2 lettuce leaves
40 g. of chicken meat
20 g. of tapioca cream 300 g. of water
2 teaspoons of olive oil
1 teaspoon of Parmesan cheese
Clean and wash the vegetables, put in the jug with the meat, chop: 7 sec. Speed ​​7 Pour the water and cook 30 min. 100 speed 1 let it cool down 2 min and then homogenize 1 min. from vel. 5 to 9. Add the tapioca cream, the oil and the Parmesan cheese and mix everything together: 10 sec. speed 4

JELLY OF SOLE
ingrediants
50 g. of peeled potatoes
50 g. of carrots
50 g. of sole fillets
20 g. of instant wheat semolina
250 g. of water
2 teaspoons of olive oil.
Clean and wash the vegetables, place them in the jug and chop: 5-7 sec. speed 7.Add the fish fillets and chop: 10 sec. speed 7 Pour in the water and cook: 20 min. 100 speed 2 blend 20 sec. speed 7 When cooked, add the semolina, oil and mix everything: 5 sec. speed 4.

JELLY WITH FENNELS AND HOSE
ingrediants
100 g. of fennel
1 peeled potato
40 g. of hake
20 g. of pasta
250 g. of water
2 teaspoons of olive oil
1 tablespoon of Parmesan
Clean and wash the fennel and the potato mince 5 sec. speed 7, add the hake 5 sec. speed 7 pour the water and cook 20 min. 100 speed 1 add the pasta and cook for 8 min. 100 speed 1 pour the baby food into the plate, add the oil and Parmesan.

RICE SEMOLINA IN MEAT STOCK
ingrediants
60 g. of beef or chicken
1 carrot
1 potato
600 g. of water
25 g. of instant rice semolina
2 teaspoons of olive oil
1 tablespoon of Parmesan cheese
peeled potato and carrot wash and cut into pieces.Pour the water into the jug adding the vegetables and meat, cook 60 min. 100 anti-clockwise speed 1
Pour in the broth and let it cool. Blend the meat 20 sec. speed 8-9 Combine 100 g of broth and semolina cook 3 min. 100 speed 4 Pour the baby food onto the plate and add the oil and Parmesan.

LENTIL CREAM
ingrediants
60 g. of small dried lentils
1 potato
1 piece of carrot
600 g. of water
2 teaspoons of olive oil
1 tablespoon of Parmesan cheese
peel the potatoes and carrot, wash and cut them into pieces.Pour the water into the jug, add the vegetables and lentils, cook 40-50 min.100, speed 1 counterclockwise. Once cooked, leave to cool for a few minutes and blend for 1 min. speed 5-9 Pour the cream onto the plate, season with the oil and Parmesan cheese.
Note: the serving includes 2 servings.

ORANGE BANANA
ingrediants
100 g. of banana
50 g. of orange juice
50 g. of water
blend the banana in the jug 10 sec. speed 7 add the orange juice and water 20 sec. vel. 8 serve immediately.

PEAR AND HONEY PUREE
ingrediants
50 g. of apple
50 g. of pear
1 teaspoon of lemon juice
1 teaspoon of honey
peel the apple and pear cut into small pieces and put in the jug.Add the lemon juice and honey, blend 40 sec. vel. 9 Serve immediately

Baby food and fairy tales 9/12 months
CHICKPEAS CREAM
ingrediants
40 g. of dried chickpeas
20 g. spelled
10 g. of celery
10 g. of white onion
10 g. carrot
600 g. of water
2 teaspoons of olive oil
a spoonful of parmesan

Soak the legumes overnight, taking care to change the water a couple of times. Pour the water into the jug and add the well-washed vegetables. Add the soaked chickpeas and spelled, cook 40 min. 100 counterclockwise speed 1 when cooked, let the legumes cool in the jug for a few minutes and blend: 1min. vel. 9 pour into the dish and add the oil and Parmesan.

STARS WITH TOMATO
ingrediants
80 g of peeled and seeded tomato
40 g. of chicken breast
25 g. of pasta shaped like stars
250 g. of water
2 teaspoons of olive oil
1 tablespoon of Parmesan

Put the water, the chicken and the diced tomato in the jug, cook 30 min. 100 speed 1. After cooking, wait a few minutes and blend for 1 min. speed 8. Add the stars and cook for the time indicated on the package. Pour the porridge on the plate and add oil and Parmesan.

EGG ZUCCHINI SAUCE
ingrediants
50 g. of zucchini
50 g. of potatoes
1 egg yolk
1 tablespoon of Parmesan
200 g. of water
2 teaspoons of olive oil

Peel the potatoes, wash and cut them into pieces wash the courgette, whip and cut it into pieces, pour the water, the vegetables and the yolk into the jug. Cook 15min. counterclockwise speed 1. blend 15 sec. speed 7-8. add the parmesan and mix 10 sec. speed 4. pour the baby food and add the oil, mix and serve.

GREEN SOUP WITH CEREAL FLAKES
ingrediants
3 tablespoons of rolled oats
6 spinach leaves
50 g. of peeled potato
40 g. of veal
250 g. of water
2 teaspoons of olive oil
1 tablespoon of Parmesan

Wash the vegetables well, cut the veal into chunks, pour the water into the jug, add the potato and the meat, cook 20 min. 100 speed 1. add the spinach leaves and continue cooking for another 10 min. then blend 1 min. speed from 5 to 9. pour into the dish, add the flakes and season with oil and Parmesan cheese.

CORAL VELVET SOUP
ingrediants
250 g. follow-on milk
50 g. of tomato without peel and without seeds
25 g. of cream of rice
1 egg yolk

blend the tomato pulp 20 sec. speed 7. add the follow-on milk and the egg yolk, cook 15 min. 90 speed 4. add the rice cream and cook for 3 min. 90 speed 4

BIMBY CREAM
ingrediants
1 whole egg
250 g. follow-on milk
20 g. of sugar
25 g. made with flour

Put all the ingredients in the jug, cook 10 min. 90 speed 3. pour the cream into a saucer, let it cool and use as a snack.

SALMON JELLY
ingrediants
25 g. of wheat semolina
50 g. of spinach
50 g. of salmon
250 g. of water
2 teaspoons of olive oil
1 tablespoon of Parmesan

Wash the spinach, wash and cut the salmon into pieces, pour the water into the jug, add the spinach and salmon, cook 15 min. 100 speed 1. Blend 1 min. speed 8-9. Add the semolina and cook 10 min. 100 speed 2. Pour into the plate, add the oil and Parmesan cheese.

SMOKE WITH FLAKES
ingrediants
40 g. of banana
40 g. of Apple
100 g. of orange juice
2 tablespoons of rice flakes

Peel the fruit, blend for 20 sec. Speed ​​7. add the orange juice and blend 10 sec. speed 5. Pour the smoothie into a cup, add the rice flakes, mix with a spoon and serve.

COMPOSITE FANTASY
ingrediants
50 g. of carrots
50 g. of apple
50 g. of water
50 g. of bananas
1 tablespoon of lemon juice
1 teaspoon of honey

Peel and wash the carrot and apple, cut into chunks. Peel the banana and cut it into pieces. Chop the carrot 5 sec. speed 7. add the apple and banana blend 10 sec. speed 7. add the lemon juice, honey, water and blend 1min. speed 8-9


Bitter chocolate

how about a mousse for an aperitif
simple, light and delicious
to be served simply with toasted croutons
or with my salty chatter or with these crackers
You decide
we ate it for the midday aperitif
and it was an easy way to extend the party without trying so hard
loved it
an exaggerated amount comes of it
two of these bowls full
I added a few tablespoons in the salmon sauce
we see what i used
100 gr of smoked salmon
100 gr of fresh cream
250 gr of ricotta
salt
pink peppercorns
























how to prepare
cut the salmon into strips
blend it together with the ricotta
whip the fresh cream
mix the two creams
add a little salt
jumbled up
completed with pink peppercorns
served
with toasted bread croutons
or with
salty chatter

mixed seed crackers

23 comments:

Simple but very tasty! Still happy new year!
Alice

Thanks dear, happy new year to you, kisses

A really delicious and simple idea that is worth replicating :-) Very good Paola and happy evening & lt3


Salmon mousse

150 grams of smoked salmon in pieces

100 grams of cream cheese like Philadelphia

a splash of white wine

We recommend the use of smoked salmon in pieces as it costs less than the sliced ​​one and then it is cooked and blended, so the piece used is not seen & # 8230 little tricks in the kitchen to save while buying quality products!

Heat a non-stick pan well, when hot put the salmon into pieces (if you use the classic slices cut them into strips), let them blanch for a couple of minutes, blend with a spoonful of white wine and when the wine has evaporated turn off the gas and let it cool.

Put the cold salmon, the spreadable cheese and a sprinkling of pepper in the blender, blend well to obtain a soft cream.

Transfer the cream to a bowl, cover with cling film and refrigerate for 30 minutes.

Now your salmon mousee without cream is ready to be used to stuff salmon rolls, to stuff an omelette roll, for sandwiches.


Thermomix salmon mousse - Recipes

Today's canapes are delicious, I prepared them a few days ago and I recommend you use the recipe if you need to prepare appetizers for Christmas lunch. They are a nice alternative to canapes with butter and salmon because the mousse is lighter and is freshly made at home and then they are different from the usual! :)

200 g of smoked salmon
160 g of creamy cream cheese like Philadelphia
chopped parsley (optional)
sliced ​​loaf bread, to taste

Cut the bread as you like, even with Christmas cookie cutters or simply into triangles with a knife and let it toast under the oven grill for a few minutes.
In the meantime, chop the salmon with the philadelphia in a blender until you get a smooth cream, fill the sach a few.
Stuff the loaf bread with the mousse and sprinkle with parsley.


You can prepare them in advance and keep them in the fridge, keep them at room temperature for 5 minutes before serving them on the table.


Salmon mousse

This is one of the starters proposed for the 2012 Christmas lunch, celebrated at my house with my parents and my in-laws.
It was proposed by Benedetta Parodi in her program and I immediately decided to include it among my starters for the holidays.

  • 150 gr of smoked salmon
  • 2 tablespoons of vodka or cognac
  • lemon zest to taste
  • dill to taste
  • White pepper
  • 150 ml of liquid cream
  • rye bread to taste or canapes
  • pink pepper to taste (optional)

Blend the salmon with the vodka, the grated lemon zest, a pinch of white pepper and a little dill.

Whip the cream and gently combine it with the salmon cream.

Store the mousse in the refrigerator in a covered container.

Just before serving, put spoonfuls of mousse on the croutons and garnish with a little roselle of salmon, dill and pink pepper berries.


Video: Schokomousse das BESTE überhaupt Thermomix TM5TM6 (December 2021).