Salmon mousse

I went to Louisiana not too long ago. Not the state, the museum. One of the best museums in Denmark as a matter of fact. The main attraction for me and hungry husband was the German photographer Andreas Gursky. Gursky’s 99 cent photograph is one of the most expensive ever sold. According to this list of most expensive photos ever sold, Andreas Gursky holds both 1st and 3rd place. Pretty impressive! The 99 cent photography does make you dwell, but I was more impressed with his pictures from Bahrain and Tour de France. He is a master of perspective and post editing. We ate lunch at the cafe and I had a salmon mousse sandwich. Here is my version. I served it with bread, mixed greens and cucumber chunks.

Depending on the size of your salmon steaks, you may have to adjust a bit. Taste as you make it, so you get it just right. As I mentioned the other day, this salmon mousse is a great weekday dinner, equally good to wrap up and bring for lunch or serve on crunchy crackers as an appetizer.

  • 2 salmon steaks
  • 3 tbsps sour cream or creme fraiche
  • 3 tsbps capers
  • 1 tbsp lemon juice
  • 1 tsp mustard
  • salt and pepper to taste
  1. Preheat the oven to 375F/175C.
  2. Bake the salmon steaks for about 15 minutes and let them cool.
  3. Add the remaing ingredients and give it all a good stir.
  4. Taste and season until you are happy.
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