{"id":608968,"date":"2005-06-14T00:00:00","date_gmt":"2005-06-14T00:00:00","guid":{"rendered":"https:\/\/stg-hemmetsjournal-stage.kinsta.cloud\/hemmetsjournal\/artiklar\/recept\/20050613\/laxmousse-iii-3710\/"},"modified":"2016-06-22T15:07:23","modified_gmt":"2016-06-22T15:07:23","slug":"laxmousse-iii-3710","status":"publish","type":"post","link":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/artiklar\/recept\/20050614\/laxmousse-iii-3710\/","title":{"rendered":"Laxmousse III"},"content":{"rendered":"<div class=\"recipe-container\">\n<div class=\"recipe-body row\">\n<div class=\"ingredients-container\">\n<h2>Du beh\u00f6ver<\/h2>\n<div class=\"ingredients\">\n<h3>1 kg f\u00e4rsk eller fryst lax<\/h3>\n<h3>per l vatten:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">3 tsk salt<\/span>                       <span class=\"recipeingredientcomment\">+ 5 vitpepparkorn + 5 kryddpepparkorn + dillstj\u00e4lkar<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 dl vispgr\u00e4dde<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 dl cr\u00e8me fra\u00eeche<\/span>                       <span class=\"recipeingredientcomment\">g\u00e4rna l\u00e4tt<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1.5 dl majonn\u00e4s<\/span>                       <span class=\"recipeingredientcomment\">g\u00e4rna l\u00e4tt<\/span><br \/>\n                                                              <span class=\"recipeingredient\">2 msk chilis\u00e5s<\/span><br \/>\n                                                              <span class=\"recipeingredient\">0.5 tsk salt<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 krm vitpeppar<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 krm paprikapulver<\/span><br \/>\n                                                              <span class=\"recipeingredient\">1 dl hackad dill<\/span><br \/>\n                                                              <span class=\"recipeingredient\">8 st vatten<\/span>                       <span class=\"recipeingredientcomment\">blad gelatin bl\u00f6tlagda i kallt<\/span><\/p>\n<h3>Garnering:<\/h3>\n<p>                                                              <span class=\"recipeingredient\">200 g kallr\u00f6kt lax<\/span><br \/>\n                                                              <span class=\"recipeingredient\">  dill<\/span> <\/p>\n<h3>Det h\u00e4r beh\u00f6vs f\u00f6r 5-6 port:<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div class=\"instructions\">\n<h2>G\u00f6r s\u00e5 h\u00e4r<\/h2>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">1<\/div>\n<div class=\"text col-xs-10\">\n                Koka laxen i vatten med kryddorna, 10-15 minuter, beroende p\u00e5 laxens tjocklek. L\u00e5t den kallna i spadet. Rensa laxen och dela den i mindre bitar.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">2<\/div>\n<div class=\"text col-xs-10\">\n                Vispa gr\u00e4dden till skum och blanda med cr\u00e8me fraiche, majonn\u00e4s, chilis\u00e5s, kryddor och dill.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">3<\/div>\n<div class=\"text col-xs-10\">\n                Krama ur gelatinet och sm\u00e4lt det p\u00e5 svag v\u00e4rme under omr\u00f6rning. L\u00e5t det svalna och h\u00e4ll det i smeten under omr\u00f6rning.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">4<\/div>\n<div class=\"text col-xs-10\">\n                Blanda till sist ner laxen. H\u00e4ll smeten i en form och l\u00e5t den st\u00e5 kallt att stelna ett par timmar eller \u00f6ver natten.\n            <\/div>\n<\/p><\/div>\n<div class=\"row recipe-step\">\n<div class=\"number col-xs-2\">5<\/div>\n<div class=\"text col-xs-10\">\n                Stj\u00e4lp upp moussen och garnera den med kallr\u00f6kt lax och dill. Servera med kokt f\u00e4rskpotatis, kokt sparris och en god s\u00e5s.\n            <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Lax \u00e4r en riktig midsommarfisk! Vill du servera den som en mousse kan du f\u00f6rbereda den ett par dagar innan den ska \u00e4tas.<\/p>\n","protected":false},"author":1,"featured_media":608969,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ep_exclude_from_search":false,"_FSMCFIC_featured_image_caption":"","_FSMCFIC_featured_image_nocaption":"","_FSMCFIC_featured_image_hide":"","footnotes":""},"categories":[5],"tags":[],"class_list":["post-608968","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-13 16:17:08","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/608968","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/comments?post=608968"}],"version-history":[{"count":0,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/posts\/608968\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media\/608969"}],"wp:attachment":[{"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/media?parent=608968"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/categories?post=608968"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stage.hemtrevligt.se\/hemmetsjournal\/wp-json\/wp\/v2\/tags?post=608968"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}