for 4 people

Mousse

200 g	Dessert Extrafin
2 tsp	mustard
1 ½ dl	full cream
3 leaf	gelatine, immersed in cold water for approx. 5 mins., drained
½ tsp	salt
a little	pepper

Almonds

20 g	liquid honey
1 tbsp	sugar
30 g	almonds

To serve

a little	olive oil with lemon
4 sprig	dill
100 g	FiFood Norwegian Salmon Alpine Herbs
2 slice	pumpernickel, cut in half

How it's done

Mousse

Put the Dessert Extrafin and mustard in a bowl, mix. Pour 3 tbsp of cream into a pan, bring to the boil. Remove the pan from the heat. Add the gelatine, mix in, immediately stir into the mustard mixture, season. Beat the remainder of the cream until stiff, fold into the mixture, transfer into the prepared moulds, cover and chill for approx. 3 hrs.

Almonds

Warm the honey and sugar in a pan, stirring occasionally, until the sugar has dissolved. Add the almonds, mix, spread on a sheet of baking paper, leave to cool.

To serve

Carefully separate the mousse from the edge of each mould with the tip of a knife, dip briefly in hot water, transfer onto 4 plates. Drizzle with oil, sprinkle with the dill and almonds. Shape the salmon into rosettes, place on the pumpernickel, serve.

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