Goat Cheese and Salmon Mousse with Herbs

Finely whisk the properly cooled salmon in combination with the cream or make it into a puree in the cutter. Add the parsley and chop briefly.

Immediately mix with the remaining ingredients in detail and season. Fill the amount as entrée e.g. in chicory boats, spread on slices of bread or put on the table with vegetable crudités. Garnish with fresh herbs such as dill, basil or arugula.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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