Salmon mousse with green olives

Huile d'olive de Nîmes PDO
Intense flavour
Mousse de saumon et olives vertes
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Appetiser Starter Gluten-free

Ingredients

A PDO
For 4 personnes
  • 4 slices of smoked salmon
  • The zest of a lime
  • 40 g green olives from France
  • 20 cl Isigny cream
  • 1 c. à soupe Nîmes olive oil PDO
  • Freshly ground pepper

Tip

When it comes to olives, opt for green Nîmes olives PDO, Lucques olives from Languedoc PDO, cracked olives from the Vallée des Baux-de-Provence PDO, and olives of the Picholine, Aglandau and Lucques varieties...Choose a Nîmes olive oil PDO (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil from the Picholine variety, Rougette de l’Ardèche, Aglandau, Salonenque…

Instructions

  • Put the whisk and the bowl you’ll be using to whip the cream in the freezer (and keep the cream chilled until the last minute).

  • Blend the smoked salmon until finely chopped.

  • Stone the French green olives (varieties Picholine, Lucques, Amellau, etc.) and chop them into small pieces.

  • Whip the cream until stiff and mix all the ingredients together.

  • Keep chilled until ready to serve.

Tip

When it comes to olives, opt for green Nîmes olives PDO, Lucques olives from Languedoc PDO, cracked olives from the Vallée des Baux-de-Provence PDO, and olives of the Picholine, Aglandau and Lucques varieties...Choose a Nîmes olive oil PDO (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil from the Picholine variety, Rougette de l’Ardèche, Aglandau, Salonenque…
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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