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Salmon Mousse with Crab Sticks on Potato Gratin Recipe
Delicate fragrant hearty dish. Delicate mousse reclines on a fragrant potato gratin, and on a side dish crispy fried vegetables with bright tomato coolie. Thanks to crab sticks mousse acquired structure, and a pronounced taste. Highly recommend.
Instructions
  1. Potatoes cut into thin plates.
    Potatoes cut into thin plates.
  2. Cream combine in a saucepan with squeezed garlic, black pepper.
    Cream combine in a saucepan with squeezed garlic, black pepper.
  3. Add potato slices and simmer for 10 minutes.
    Add potato slices and simmer for 10 minutes.
  4. Then potatoes with cream to lay out in the form, lined with parchment and send in a preheated oven to 200 degrees for 40 minutes, after closing the foil.
    Then potatoes with cream to lay out in the form, lined with parchment and send in a preheated oven to 200 degrees for 40 minutes, after closing the foil.
  5. While gratin is baking, we'll do the fish mousse. Raw salmon free from the bones, crab sticks cut into pieces.
    While gratin is baking, we'll do the fish mousse.
Raw salmon free from the bones, crab sticks cut into pieces.
  6. Salmon grind with raw egg white to a puree consistency, add lime zest, crab sticks and even grind, but to pieces of small remained.
    Salmon grind with raw egg white to a puree consistency, add lime zest, crab sticks and even grind, but to pieces of small remained.
  7. Salt and pepper, knead well.
    Salt and pepper, knead well.
  8. Form the sausages with the help of food film.
    Form the sausages with the help of food film.
  9. And boil them in boiling water for 10 minutes. Allow to cool slightly, then remove the film.
    And boil them in boiling water for 10 minutes. Allow to cool slightly, then remove the film.
  10. Cheese to grate on a large grater.
    Cheese to grate on a large grater.
  11. Remove the foil from the gratin, sprinkle with cheese, and put it back in the oven for 10 minutes.
    Remove the foil from the gratin, sprinkle with cheese, and put it back in the oven for 10 minutes.
  12. Bulgarian pepper and carrots cut into cubes and lightly fry in olive oil, add chopped herbs.
    Bulgarian pepper and carrots cut into cubes and lightly fry in olive oil, add chopped herbs.
  13. All together warm up a couple of minutes.
    All together warm up a couple of minutes.
  14. For tomato souce, I rubbed the tomato through a sieve, added lemon juice, salt, sugar, put out 5 minutes on medium heat and once again rubbed through a sieve to achieve a delicate structure.
    For tomato souce, I rubbed the tomato through a sieve, added lemon juice, salt, sugar, put out 5 minutes on medium heat and once again rubbed through a sieve to achieve a delicate structure.
  15. To serve the dish was decorated with tomato souce, gently cut potato gratin, put on top of him salmon mousse and crab sticks, decorated with red caviar, and placed next to the vegetable garnish.
    To serve the dish was decorated with tomato souce, gently cut potato gratin, put on top of him salmon mousse and crab sticks, decorated with red caviar, and placed next to the vegetable garnish.

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