1. Cook the potato in salted water; gently fry the salmon fillets in a pan. 2. Take skin and bones off the salmon fillets; crumble them roughly. 3. Peel the potato, crumble it roughly. 4. In an processor, put the salmon, potato, cream, lemon juice, mustard, the 3 teaspoons of capers, salt and pepper. 5. Mix the whole for at least 2 minutes. Taste the mixture and adjust seasoning. 6. Pour in a mould and leave in the fridge for at least 3 hours. Ideally make it half a day before serving. 7. Serve on a bed of lettuce, making "balls" of mousse with a spoon. Sprinkle a few capers on it (left spoonful). 8. TRICK : you can replace salmon fillets by canned salmon which still will give you a very good entrée with the most simple recipe (just mix everything) -- . ---------------------------------------------------------------------------
Nutrition
Ingredients
