Salmon and ricotta mousse
Updated: Jun 20
500 g of salmon
100 ml of fresh cream
150 g of ricotta (cottage cheese)
150 ml of olive oil
salt and pepper
Peel the salmon, cut it into chunks (remove the bones), and place in the blender. Add the ricotta and cream, and blend altogether. Season with salt and pepper.
Brush the single-portion molds with an olive oil and fill them with the mousse. Place them in a baking tray filled with hot water and bake in a water bath in the oven at 180 ° C for about 20 minutes.
You can use shrimp, salmon trout, or sea bass fish instead of salmon.