Potatoes with Salmon Mousse

Rating: 4.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Cook the potatoes in their skins until tender, rinse, cool, cut in half and carefully hollow out except for a thicker edge.

Finely mash salmon and trout fillets with lime juice and zest and orange juice and zest, mix with the mascarpone and season to taste. Fill the mixture into a piping bag with a large nozzle and squirt into the potatoes. Garnish with the roe.

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