Happy new year and welcome back dear readers,
Today I thought of a super fast recipe that you can really prepare in 5 minutes and it will be ideal for your interesting starters, the Bignè with smoked salmon mousse.
If you do not have available the Bignè, you can spread the salmon mousse on a classic sandwiches or toasted bread, much easier to find.
And now we start!
100g of mascarpone cheese (or philadelphia cheese or cream cheese) (3.5 oz)
100g of smoked salmon (3.5 oz)
50g of fresh whipped cream (1.7 oz)
the right amount of pink pepper and salt
15/20 empty Bignè
Cut the salmon into thin slices and add the mascarpone.
Started to blend the mixture with the mixer, taking care to add gradually milk to facilitate the blending.
Add salt, the pink pepper and whip the fresh cream with the electric beater.
Add two tablespoons of whipped cream, stir the mousse, fill the Bignè and we have finished!
You can store the smoked salmon mousse for a maximum of two days in a sealed plastic or glass jar in the refrigerator.
And the wine?
For the Bignè with smoked salmon mousse I chose a Cruasé Oltrepò Pavese 2009 vintage, produced by Bruno Verdi.
The Cruasé is a “Metodo Classico” (also known as Champenoise method) rosé, obtained by the vinification of Pinot Noir grapes, at least 85% of the total amount.
With a beautiful grain and fine and persistent bubbles, this Cruasé Bruno Verdi has an excellent flavor, good freshness, good persistence and structure.
At the nose, aromas of lemon, lime and citrus fruits in general.
On the palate is quite soft and has a good mousse that favors the pairing with our recipe!
And now, Bon Appetit!