Photo: Caroline Attwood
Smoked salmon mousse with pickled cucumber and prawn tempura
33 ingredients
30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
1350
Calories
83g
Protein
48g
Fat
139g
Carbs
Counts 22 of 27 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 22 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Smoked Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Fish | 1 tbsp (18ml) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cucumber
- 1-2 tbsp salt
- 50g/1¾oz caster sugar
- 60ml/2¼fl oz white wine vinegar
- 6 coriander seeds
- 6 black peppercorns
- 1kg/2lb 3¼oz white fish
- 1 onion
- 1 fennel
- 4 parsley
- 1 garlic
- 1 bay leaf
- 375ml/13fl oz dry vermouth
- 750ml/1¼ pints dry white wine
- 1 gelatine
- , for greasing vegetable oil
- 250g/8¾oz smoked salmon
- 250ml/8¾fl oz fresh fish stock
- 150ml/5½fl oz double cream
- ½ tsp cayenne pepper
- 1 lemon
- freshly ground black pepper
- 100ml/3½fl oz extra virgin olive oil
- 1 tsp Dijon mustard
- 1 lemon
- salt and freshly ground black pepper
- , for frying vegetable oil
- 100g/3½oz plain flour
- 100g/3½oz cornflour
- 300ml/10¾fl oz sparkling water
- 4 tiger king prawns
- 4 tbsp chopped fresh dill
- 4 handfuls mixed salad leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes