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Asparagus mousse with salmon

Author: Les Cultures de chez nous
Preparation 15
Baking 40
Portions 4
Freezing No


  • 4 asparagus
  • 40 ml (40 gr) of white cheese
  • 4 smoked salmon slices
  • 200 ml (200 gr) of fresh cream
  • Dill
  • Lump eggs
  • Salt and pepper
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  • Cook four asparagus with salted boiling water. Set aside 4 tips for garnishing then set in the mixer with 40 ml (40 g) of white cheese. Salt and pepper.
  • Make 200 ml (200 gr) of cold fresh cream in a chantilly then add finely chopped dill branch. Chop smoked salmon into fine slices.
  • At the bottom of each glass, pour 15 ml (1 tablespoon) of chantilly, a layer of smoked salmon and a layer of asparagus preparation then start again.
  • Garnish with lump eggs and asparagus tips. Serve fresh.

Chef's notes