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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Carefully combine the cream, smoked salmon, lemon zest, juice and dill, season with salt and pepper. Using two tablespoons, shape the mousse into quenelles, transfer to a sheet of baking paper, chill. Plate up the hot pappardelle and stir 1 tbsp of cooking water into each serving. Top with the quenelles and garnish with dill.
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