Asparagus Mousse & Gravlax Tartare

Mariano

Cured Salmon and tuna over a base of asparagus mousse.

Prep Time 25

Cook Time 10

Course Appetizer, Starter

Servings 4 people

Cut the asparagus in medium/small pieces.
Saute the asparagus in abundant butter until they are very soft.
500 grams asparagus., 100 grams butter.
Blend them together with the remaining butter.
500 grams asparagus., 100 grams butter.
Add a splash of cream and blend a little more.
1 splash cream.
Add one sachet of diluted unflavored gelatin and blend until you get a uniform cream.
1 sachet unflavored gelatin powder.
Pour the mousse halfway into a cooking ring and reserve in the refrigerator until it has the desired consistency and hardness.
Cut the gravlax (salmon and tuna) into one centimeter strips and then into small cubes.
Salmon and tuna gravlax.
Unstick the edges of the mousse from the cooking ring with a knife.
Complete the filling of the cooking ring with the gravlax.
Salmon and tuna gravlax.
Decorate with a sprig of rosemary and season with flavored oil.
Rosemary.

Tartare is commonly made with seasoned raw salmon. This is just another option.

Gravlax recipe here.

Flavored oil here.

Did you have gravlax left over? Some delicious toasts for breakfast are a great option.

Store it correctly in the fridge for 3 or 4 days but be careful of certain factors:
Wrap it tightly in cling film to prevent air exposure.
Place it in the coldest part of your refrigerator.
Even so, check the gravlax periodically to ensure that it's everything ok. If you found odor, slimy texture, or discoloration discard it.