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"Fishka" with smoked salmon mousse

  • 30 Pidy Gourmet Fishkas, refreshed at 170 °C for approximately 5 minutes
  • 300 gr smoked salmon
  • 100 gr lightly whipped cream
  • pinch paprika
  • Finely chop the smoked salmon in a food processor
  • Mix the semi whipped cream with it and add the paprika for colour
  • Leave to set
  • Put the mixture in a piping bag and fill the cooled Pidy Gourmet Fishkas
  • Finish with salmon caviar and a frond of chervil