Salmon Mousseline Helgoland Style

An asparagus recipe for gourmets:

Remove the skin from the asparagus and shorten the ends by a good 1/3. Cook in salted water or possibly over steam until not too soft. Finely grind the salmon meat in a cutter or possibly through the finest disc of the meat grinder.

Preheat the stove to 170 °C.

Whip the egg whites until stiff. Fold into the salmon puree together with the crème fraîche (1). Season with salt and pepper.

Place the asparagus in an ovenproof casserole dish and spread with the salmon mousseline. Meanwhile, bake in the middle of the heated oven for twenty minutes.

Loosen the salmon mousseline with a kitchen knife along the edge and turn out onto a platter. Garnish with cress. Mix the crème fraîche (2) with the juice of one lemon, season and drizzle over the cress.

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