Lime-Pink Pepper Cured Salmon with Roe Mousse
recipe

A delicious recipe that combines lime-pink pepper cured salmon and a roe mousse filling, perfect for gluten-free blinis. This dish is an ideal appetizer or for festive occasions.
Preparation Time: 1 hour + marinating
Serving Size: 4-6 people

Ingredients:

- 400 g salmon fillet
- Juice and zest of 2 limes
- 2 tbsp pink peppercorns
- 2 tbsp sugar
- 1 tbsp salt
- 200 g sour cream
- 100 g roe
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh coriander, chopped
- Gluten-free blinis

Instructions:

1. In a bowl, mix lime juice, lime zest, pink peppercorns, sugar, and salt.
2. Rub the mixture over the salmon fillet and wrap it tightly in plastic wrap.
3. Allow the salmon to marinate in the refrigerator for at least 30 minutes.
4. Prepare the roe mousse: combine sour cream, roe, dill, and coriander in a bowl.
5. Spoon the roe mousse beautifully into serving dishes or directly onto the blinis.
6. Slice the marinated salmon thinly and arrange the slices on top of the roe mousse, or serve separately.
7. Serve immediately with gluten-free blinis.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrates: 5 g
- Fiber: 1 g

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