Smoked Salmon Mousse

Lefteri Lazarou - Restaurant Topos - Elounda

At Topos, the restaurant of the Domes of Elounda, the Michelin starred chef Lefteri Lazarou proposes innovative greek cuisine. Here is a simple recipe for an easy to prepare summer dish.

Ingredients serving 10

300 gr. of smoked Salmon
1 dl. of whipped cream (35% fat)
2 cl of Sherry
2 pc of quail eggs
100 gr. of fresh tomatoes
200 gr. of lamb's lettuce
salt, pepper

Preparation

Pass the Salmon through a fine meat grinder and fold in the whipped cream. Season with salt and pepper to taste and add in the Sherry.

Arrange on a hors d'oeuvre plate and garnish the preparation with sliced quail eggs, tomato and lamb's lettuce