Salmon Tartare With Asparagus Mousse - cooking recipe

Ingredients

1 kg asparagus, woody ends removed
1 tsp butter
200 ml vegetable stock
4 leaves gelatine
300 g salmon, skin removed and cut into small cubes
1-2 tblsp olive oil
1 tbsp lemon juice
150 g whipping cream
6 stalks chives, finely chopped

Preparation

Cook the asparagus in boiling salted water for about 4 minutes then drain and rinse under cold water. Cut off 8 tips and set aside. Melt the butter in a saucepan and briefly braise the remaining asparagus, then cover with stock and simmer for 5-8 minutes.
Drain the asparagus and puree until smooth. Stir in the powdered gelatin until dissolved. Mix together the salmon cubes, olive oil, lemon juice and some salt and pepper and place in the fridge for 15 minutes to marinate.
Whip the cream until stiff then combine with the asparagus puree to make a mousse. Take the salmon out of the fridge and mix in the chopped chives. Divide the salmon between 8 small bowls and top with the asparagus mousse. Finish with the asparagus tips, cut lengthways into 4 slices then cover with plastic wrap and refrigerate for at least 2 hours before serving.