Preparation time
25h 35min
Total time
25h 35min
Portion
20
piece(s)
Level
medium
- TM 5
published: 2018/11/07
changed: 2018/11/07
Ingredients
Salmon mousse
- 150 g fresh salmon fillet, skinless, boneless and cut into pieces (4 cm)
- 20 g Butter
- 150 g Hot Smoked Salmon, broken into pieces
- 200 g pouring (whipping) cream
- 1 sprig fresh dill, leaves only
- 1 tbsp pickled capers, drained
- 1 tsp lemon juice
- 1-2 pinches ground white pepper
- 1 tsp Gelatine powder
- 1-2 tbsp Boiling water
Gougère puffs
- 80 g gruyere or Swiss cheese, rind removed and cut into pieces (3 cm)
- 150 g water
- 0.5 tsp sea salt
- 1 pinch chilli powder
- 80 g Butter
- 120 g plain flour
- 3 eggs
- fresh dill or chives, finely chopped, for garnishing
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place fresh salmon and butter into mixing bowl and cook 5-7 min/100°C/speed 1, or until salmon is cooked.
- 2. Add smoked salmon, cream, dill, capers, lemon juice and pepper and mix 20 sec/speed 6. Scrape down sides of mixing bowl with spatula.
- 3.Place gelatine and boiling water into a small bowl and combine until gelatine has dissolved, then mix 1 min/speed 3, adding gelatine mixture through hole in mixing bowl lid.
- 4. Transfer salmon mousse into a bowl, cover with plastic wrap and place into refrigerator until set (approx. 2 hours or overnight).
- 5. Preheat oven to 200°C. Line 2 baking trays (40 x 35 cm) with baking paper and set aside.
- 6. Place gruyére or Swiss cheese into mixing bowl and grate 5 sec/speed 9. Transfer into a bowl and set aside.
- 7. Place water, salt, chilli powder and butter into mixing bowl and cook 4 min/100°C/speed 1.
- 8. Add flour and mix 20 sec/speed 4, or until mixture begins coming away from sides of mixing bowl. Scrape down sides of mixing bowl with spatula, then set mixture aside in mixing bowl and allow to cool (approx. 10 minutes).
- 9. Crack eggs into a small bowl, then mix 40 sec/speed 4, adding eggs one at a time through hole in mixing bowl lid.
- 10. Add reserved grated cheese and mix 5 sec/speed 5.
- 11. Transfer choux pastry mixture into a piping bag with a round nozzle (1 cm). Pipe small walnut-sized balls onto prepared baking tray (approx. 18-20 balls) to form puffs, leaving 5 cm space between each.
- 12. Bake for 20-25 minutes (200°C), or until golden. Turn oven off, then using a wooden skewer, pierce each puff to release steam.
- 13. Return puffs to oven and open oven door slightly, leaving it ajar for 10 minutes to leave puffs to dry out. Transfer pastry puffs onto a wire rack and allow to cool completely.
- 14. Once cooled, cut puffs in half and pipe reserved salmon mousse into the middle. Top mousse with chopped dill or chives and serve immediately.
Salmon mousse
Gougère puffs
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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