Soured milk balls with Coho wild salmon

Light main course: soured milk balls with Coho wild salmon tartare, a party meal for epicures that’s easy on the stomach.

Ingredients (for approx. 4 balls):

Soured milk balls:
4 leaves of gelatine
150 ml full-fat cream
250 g soured milk yoghurt (or soured half-fat cream)
5 g mustard (approx. 1 tsp)
Pepper, salt

1 tbsp honey
1 tbsp mustard, mild
2 tbsp vinegar (any)
1 tbsp olive oil
2 tbsp dill
Salt, pepper

120 g Mövenpick Coho Wild Salmon
1 tsp olive oil
1 squeeze lemon juice
Salt, pepper

Some rocket


Fill a soup plate with cold water and add the gelatine leaves one at a time. Put 3 tbsp of the cream in a pan. Whisk the rest of the cream until stiff. Mix together the mustard, yoghurt, salt and pepper. Gently heat the cream in the pan. Squeeze out the gelatine well and dissolve it in the cream while stirring.
Please note: remove the cream from the heat before adding the gelatine. The cream must not be too hot, or the gelatine will not gel and the balls will not set. Add a small amount of the yoghurt-mustard mix to the gelatine and stir briefly. Now blend the gelatine mixture with the yoghurt. Fold in the whipped cream and place into prepared moulds (coffee cups will serve this purpose just as well).
Chill the yoghurt balls for at least 3 hours.

Pour some hot water in a bowl, place the moulds containing the balls briefly in the water to release the balls from the moulds, then pop them on a plate. (Alternatively, you could wet the moulds and line them with transparent film before filling them with the yoghurt mass, which would avoid having to use the ensuing water bath.)

Mix the honey with mustard, dill, olive oil and vinegar. Puree with a blender and season with salt and pepper.

Place the rocket on the desired plate and drizzle with the sauce, then place the balls on the rocket. Dice the Coho wild salmon and mix with olive oil and lemon juice. Season to taste with pepper and a little salt. Place the freshly prepared tartare on the yoghurt balls.

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