Smoked salmon mousse

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

Recipe preparation

(1) Dice the onion, sauté in butter until translucent and leave to cool. Dice the smoked salmon and toast and mix with the remaining ingredients. Pour into a pacotizing® beaker.
(2) Close the lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed pacotize® twice and allow to temper before serving.

Tip: The desired serving temperature can be achieved directly with several repetitions.