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Siège :

Cesar Nieto S.L.
C/ Alfonso XIII, Nº21
37770 Guijuelo (Salamanca)
España

Bureaux :

Cesar Nieto S.L.
Polgno. Agroali. I-3, parcela 66-m
Apdo. Correos: 79
37770 Guijuelo (Salamanca)
España

Téléphone :

+34 923 58 04 47

Fax:

+34 923 58 04 86

Acorn Fed Ibérico Ham with Salmon Mousse

Acorn Fed Ibérico Ham with Salmon Mousse

Serves 4 - Dificultad: Easy

Time: Mise en place:

Ingredients (4 Portions):

- 20 gr. Smoked salmon
- 200 ml. Double cream
- 200 ml. Cream cheese
- Lemon Juice
- Salt
- Pepper
- 1 teaspoon of gelatin powder
- ½ glass of White wine
- 1 tablespoon of Dill
- 20 slices of Acorn fed Ibérico ham
- Extra virgin olive oil

Preparation:

1º - Put the gelatin powder in a bowl with 3 tablespoons of water and let it rest for 5 minutes. Put it in a pot on low heat and let it simmer until the gelatin powder has dissolved.
2º - Put all the ingredients, salmon, double cream, cream cheese, lemon juice, salt, pepper, white wine and dill into a food processor and blend until it is completely smooth. Add the gelatin powder and keep blending.
3º - Put the mixture in a terrine lined with film paper. Place it in the refrigerator for a minimum of 4 hours or overnight.
4º - Once this time has elapsed, take the mousse out of the terrine and slice into 2 cm thick rounds. Place a couple of rounds on a dish and add a few slices of acorn fed Ibérico ham on top and drizzle a few drops of extra virgin olive oil over all of it. Serve and enjoy.

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