Smoked Salmon Mousse | Think & Cook like a Michelin Star Chef
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- Опубликовано: 14 окт 2024
- Smoked Salmon Mousse Smoked Salmon Roulade Smoked salmon Pauiette on Michelin star Level by top chef Walter Trupp
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Once you watched this video you will know everything there is to know about how to successfully make smoked salmon mousse roulade
I teach you every tip and trick to succeed teaching you a recipe used in three Michelin star restaurants
The goal is to help you to succeed with smoked salmon mousse, smoked salmon mousse roulade in your own kitchen so you end up cooking like a Michelin star chef in your own kitchen
Check out my other video on How to Cook Fish with crispy skin for different levels from every day home cooking to 3 Michelin star level
learn more about cooking salmon check out my video
• Best Crispy Skin Fish On RUclips? Watch This 101 Masterclass......
• Crispy Skin Fish Secre...
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Ingredients
12 thin slices of smoked salmon for the wrapper
150gm smoked salmon for the mousse (incl Trimmings)
20 gm unsalted butter, softened
1/2 cup of shellfish stock or fish stock or chicken stock
2 gelatine leaves
2 drops of Tabasco
¾ cup double cream, chilled
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Yes please! Do a video on gelatin. Id love to learn. i've done a little of my own research, and I've settled on powdered beef gelatin in bulk due to the cost issue. I store it in vacuum bags and use high precision scales to measure it out by weight. But if there are better reasons to use the sheets, I'm always down to learn more.
Hello Chef! I've recently found you here (youtube), so I'll be learning from all of your videos. I'd TOTALLY agree with you I DO HATE THAT PLASTIC too!
I would also add a horseradish cold sauce around it .
yes that would go very well with it🙂
Danke Walter, großartige Videos, endlich mal ohne große Show und perfekt erklärt
Danke Martin
Alles gute Walter 😉
EXTRAORDINARY ❤
Thank you 😊
Can I make a mousse with free salmon (not smoked)?
Hey
Yes that could work but it might be a bit bland in flavour
what strength gelatin sheets?
Gold 😉
Hi from Japan and a big Thank you Chef !
Thank you and love Japan and hope to visit soon again, love your food culture
@@WalterTruppTheChefsTable Hi chef, I'm a fortunate Oz expat living in Toyama and have a small organic farm. The prefecture is famous for its Toyama bay seafood, Nanto pork, Himi beef and vegetables. 3 x Michelin star restaurants and some brilliant chefs. I figured out that the food culture starts at school where fresh lunches are served daily and the children are taught about healthy food.
@@DSK12345y Hey Moss, It sounds like you are in heaven over there...... but than australia is not a bad place either. But in terms of food culture Japan (and France/Italy) are just on another level. so much Tradition and detail to grow or create perfect ingredients ....its like a chefs dream
hpe you have a great time over there All the best Walter
Yummy!
Thank you Trisha 😉
Hello Walter,
Can I replace the smoked salmon for poached salmon for the mousse?
I want to add shrimps and small pieces of whitefish to it, maybe a few leaves of spinach to make the filling more attractive. I think smoked salmon will overpower the extra ingredients too much.
Hey Alwin,
Hmmmm yes I guess it could work with cooked salmon if you have a really good blender
If the fish is cooked and you blender is not very good you might end up with a bit of grainy mousse….
Regards shrimps …… well that can work
Spinach …… can not be raw .it would wilt and start to juice. You could not freeze it either as the spinach would let its water go and create a bit of a mess.
Cooked spinach could work but you need to make sure it’s very dry before adding
If you really want to have a lighter smoked salmon flavor I would suggest half salmon ( stick to the recipe) and half ricotta and only half smoked salmon (ricotta is not cheese it’s a protein )
Sure you could do that but you catching me out a little here
Maybe think about serving it with a light salad and baguette and so stretch the flavour of the salmon
Hope it works out
Have a great day 😉
Hi Walter, what kind of blender do you use?
Hey
I use a robot coupe but any chopper that you can attach to a stick blender ( immersion) blender will do the job
It’s fish so it breaks up easy
If you have a bowl blender just blend the fish with the stock ( and soaked and dissolved gelatine) to have more volume
Hope that helps
Good luck and thanks for watching