Salmon slices topped with salmon mousse on a bed of champagne pearl barley

Recipe from Frosta 

Serves 4                   

Ingredients

600 g Alaskan salmon fillets
200 ml cream
1 egg
1 cl Noilly Prat (French vermouth)
1 cl Pernod
120 g pearl barley
1 small onion
0.2 l chicken stock
salt and pepper
chives
champagne
rosemary
thyme
olive oil
butter

To make

1. Champagne pearl barley: Soften the chopped onion in olive oil, add the pearl barley and cook for about 2 minutes until transparent. Pour on the champagne and then top up with the stock, stirring continuously. Add the thyme and rosemary and bring to the boil.
   
2. Allow to swell over a low heat for about 15 to 20 minutes, stirring occasionally
   
3. Remove the herbs and stir in the finely chopped chives and butter.
   
4. The mousse: Dice 200 g Alaskan salmon fillets, then refrigerate before seasoning with salt and pepper and chop finely either in a food cutter or using the mixer attachment of a food processor. Add the cream, the egg, the Pernod and the Noilly Prat and process everything to a smooth mixture.
   
5. Pass the mixture through a fine sieve and into a piping bag with a star-shaped nozzle. Slice the remaining salmon into portions and squeeze on the salmon mousse
   
6. Bake in the oven at 180˚C for about 7 minutes. Serve the mousse-topped salmon slices on a bed of champagne pearl barley.