Salmon Mousse
This super simple sous vide salmon mousse is delightful on crackers, toast or cucumbers. Note that while the salmon cooks quickly, the mousse does need to be refrigerated for at least two hours before serving.
Ingredients
| 1 (8-ounce) | salmon filet, skin removed | |
| — | Kosher salt and freshly ground black pepper | |
| 8 ounces | 225 g | whipped cream cheese |
| 3 tablespoons | 45 ml | heavy cream |
| 2 tablespoons | 30 ml | freshly squeezed lemon juice |
Instructions
Step 1: Set the Anova Sous Vide Precision Cooker to 130°F (54°C). Step 2: Season the salmon with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 30 minutes.
Finishing Steps Step 1: When the timer goes off, remove the bag from the water bath. Transfer the salmon to a food processor. Add the cream cheese, cream, and lemon juice. Process until smooth, about 2 minutes. Season to taste with salt. Step 2: Transfer the mousse to an airtight container and refrigerate for at least 2 hours before serving.
From https://recipes.anovaculinary.com/recipe/sous-vide-salmon-mousse