For an unexpected appetizer, quickly make these lovely little tartlets with salmon and mascarpone mousse simply drizzled with a bit of lobster oil.
Mix 100 g of salmon spread with 100 g of mascarpone, a pinch of pepper, and the equivalent of a small teaspoon of lobster oil.
Fill the tartlet bases, and decorate with an aromatic herb. Here, I chose wild fennel flowers with a strong anise scent.
To finish, you will find this recipe on my blog.
0 servings
4
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