A simple appetizer to prepare that will impress your guests.
Peel, wash, and cook the asparagus in boiling water or steam for about 10 minutes.
Cut out 8 circles from the smoked salmon using cookie cutters.
Heat the cream with the agar-agar. Add the ricotta, asparagus, basil, season with salt and pepper, and blend well. Place a disk of salmon on each plate using thering mold.
Fill with asparagus mousse, then cover with the second disk of salmon.
To finish, refrigerate for at least 4 hours. When ready to serve, unmold and decorate as you wish and according to your taste. Enjoy your meal.
0 servings
4
TH 
EN