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easy &quick

Pacojet - Smoked Salmon Mousse

QimiQ Benefits

  • Acid stable and does not curdle
  • Deep freeze stable
  • No additional gelatine required
Pacojet - Smoked Salmon Mousse
Pacojet - Smoked Salmon Mousse

Ingredients

For 1 Pacojet beaker

  • 150g

    QimiQ Whip Pastry Cream

  • 300g

    Smoked salmon, diced

  • 70ml

    Fish stock

  • Salt and pepper

  • Lemon juice

Preparation

  1. Blend the ingredients together until smooth.
  2. Pour into a Pacojet beaker and freeze at -23 °C for approx. 24 hours.
  3. Pacotise,
Some doughy looking food

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