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- 20 gr. Smoked salmon
- 200 ml. Double cream
- 200 ml. Cream cheese
- Lemon Juice
- Salt
- Pepper
- 1 teaspoon of gelatin powder
- ½ glass of White wine
- 1 tablespoon of Dill
- 20 slices of Acorn fed Ibérico ham
- Extra virgin olive oil
1º - Put the gelatin powder in a bowl with 3 tablespoons of water and let it rest for 5 minutes. Put it in a pot on low heat and let it simmer until the gelatin powder has dissolved.
2º - Put all the ingredients, salmon, double cream, cream cheese, lemon juice, salt, pepper, white wine and dill into a food processor and blend until it is completely smooth. Add the gelatin powder and keep blending.
3º - Put the mixture in a terrine lined with film paper. Place it in the refrigerator for a minimum of 4 hours or overnight.
4º - Once this time has elapsed, take the mousse out of the terrine and slice into 2 cm thick rounds. Place a couple of rounds on a dish and add a few slices of acorn fed Ibérico ham on top and drizzle a few drops of extra virgin olive oil over all of it. Serve and enjoy.
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