Poached Tarama Mousse Quenelles

1.In a food processor, combine the tarama, lemon juice, white pepper, and salt. Blend until smooth and creamy.

2.In a separate bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the tarama mixture until fully incorporated.

3.In another bowl, beat the egg white until stiff peaks form. Carefully fold the beaten egg white into the tarama and cream mixture, ensuring not to deflate the mousse.

4.Cover the mixture with plastic wrap and refrigerate for at least 1 hour to allow it to firm up slightly.

5.Fill a large pot with water and bring it to a gentle simmer over medium heat. Add the olive oil to the water to prevent sticking.

6.Using two spoons, shape the tarama mousse into oval quenelles. Carefully slide the quenelles into the simmering water and poach for 3-4 minutes until they firm up slightly.

7.Remove the quenelles with a slotted spoon and drain on a paper towel.

8.Arrange the quenelles on a platter with seaweed crackers. Garnish with fresh dill sprigs and serve with lemon wedges on the side.