Fennel mousse with smoked salmon

00575 FENNEL MOUSSE with SMOKED SALMON for 4 PERSONS INGREDIENTS 120 g of smoked salmon, fennel 600 g, 150 g of mascarpone cheese type, an egg, 2 tablespoons of olive oil, a teaspoon of balsamic vinegar, a sachet of Saffron, a sprig of thyme, a fresh bay leaf 1 teaspoon anise seeds, some sprig of dill, salt, pepper.

Wash the fennel, remove them before the external leaf and throw it.

Hold by 4 large leaves and chop with a food processor the remaining parts of the fennel, until chopped very fine not.

Pour the mixture of fennel in a pan with non-stick coating and let it dry to fresh fire for about 10 minutes in hot oil.

Add saffron, thyme and Laurel: the vegetation will evaporate completely.

Remove the bay leaf and thyme.

Let cool.

Finely chop the salmon.

Whip egg whites well stop the egg with a pinch of salt.

Blend the mixture of chopped fennel until a smooth puree and homogeneous.

Carefully fold the chopped salmon, cheese, vinegar, anise seed, salt and pepper, and finally the egg white.

Stir gently and carefully.

Pour the puree into a sac a few smooth spout and garnished with the shells of fennel kept aside with prepared mousse.

Place in individual plates, garnish with dill and serve.

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