Ingredients
4 large slices of smoked salmon
4 tbsp very cold liquid cream
250 g white cheese
2 gelatin sheets
2 tbsp horseradish paste
1 tbsp wasabi paste
1 egg yolk
2 tbsp olive oil
SIDS SALT & PEPPER to taste
Directions
Whip the cream until it is light and frothy. Put in the fridge.
Soften the gelatin sheets in cold water. Stir them in 2 tbsp boiling water. Let cool and stir in horseradish, then 2 tbsp whipped cream. Stir well before gently adding the remaining cream.
Divide the mousse over the slices of smoked salmon. Roll them up and wrap them in stretch film. Allow at least 4 hours in the refrigerator.
Whip wasabi with cottage cheese and SIDS SALT & PEPPER to taste. Stir in the olive oil while whisking.
Spread a rectangular layer of wasabi sauce over a serving dish.
Remove the stretch film from the salmon roulade and place them gently on the serving platter. Sprinkle with salad sprouts and sprouted seeds. Serve very fresh.
