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Serves: 6
Preparation time: 30 minutes
Cooking time: 20 minutes


  • 3 sweet red peppers
    4 ounces creme fraiche or mascarpone cheese
    to taste salt and pepper
    4 eggs
    1 egg yolk
    6 small slices smoked salmon
    anchovy cream (recipe below)

    Anchovy cream:
    2 teaspoons whipping cream
    1 ounce anchovy, rinsed
    1/2 cup mayonnaise
    1 1/2 teaspoons lemon juice
    1/2 shallot, sliced
    to taste salt and pepper
    Puree cream and anchovies in a blender until cream thickens. Transfer to a bowl. Add all ingredients.


  • Wash peppers. Cut in halves. Remove seeds. Place in a pan. Broil until peppers are browned. Cover with foil until cooled. Peel peppers. Puree peppers, cream or mascarpone in a food processor. Add the eggs, salt and pepper. Process until smooth.
    Butter six 4-ounce timbales. Fill with red pepper puree. Place in a baking pan. Pour hot water in pan to a depth of 1 inch. Bake timbales, until they are just firm to the touch. Let stand for 5 minutes.
    Place sliced salmon in the center of 6 round plates.
    Invert mousse over salmon. Serve with a dab of anchovy cream.
Print Recipe
on The World Cuisine

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