Smoked Salmon with Nettle Mousse

Whip the cooled cream until stiff and mix with the washed, finely chopped nettle leaves and horseradish. Seasoned with salt and pepper, pour the mixture into a small baking dish and set aside to cool.

When firm, cut out balls with a spoon – warmed in a hot water bath – and place them on the smoked salmon. The mousse can be used just as well as a spread for rolls, bread or baguette.

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