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Deltakun - Hors d'oeuvre

Salmon mousse
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Hors d'oeuvre Difficulty Difficulty CostCostCost  All season 30min.+3h.
Ingredients
Natural salmon 500g
Tuna in olive oil 160g
Butter 150g
Yolk 1 n.
Milk 250ml
Crumb (soft part of bread) 40g
Mayonnaise As needed
Olives As needed
Salt As needed
Pepper As needed
How to cook
Make a pur of the tuna and  the salmon with a masher, then mix together the softened butter, crumb whichi soaked into the milk squeezed, yolk, some salt and pepper and a little quantity of the tuna oil. Put the mixture in a mould lined with aluminum foil and leave in the refrigerator at least 3 hours. Take out from the mould and garnish with mayonnaise and olives, then serve!

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