Saturday, 27 October 2012

Simple Smoked Salmon Mousse

Loving my lazy Saturday morning, catching up on reading other 'foodie' blogs and getting some inspiration. I haven't managed to make it to my kitchen today but whipped this dish up during the week and thought I would share what turned out to be a very successful experiment! I had been toying with the idea of a smoked salmon mousse for a while now. I love smoked salmon and love all forms of paté on crackers or toasts. I needed to work out a way to marry the two, so with a little inspiration from Clodagh McKenna and Rachel Allen, I tried tested and tweaked a few recipes until I came up with this combination. 

Smoked Salmon Mousse

200g smoked salmon
80g creamed cheese
40g créme fraiche
Juice of 1 lemon
ground black pepper

1. Put all the ingredients into a food processor and blitz until smooth.  
2. Place in individual ramekins for individual portions, or in one large ramekin for a 
    sharing platter. 
3. Serve with melba toast or on brown soda bread.


To Make The Parcel
If you want to serve this mousse as a starter, why not make it into a 'parcel. Line a small ramekin or dish with cling film. Next place thin slices of smoked salmon around the ramekin (as pictured). Then fill the lined dish with the salmon mousse. Cover over and chill for 2-3 hours. 

E-D's Notes:
- Don't be afraid to get creative with presentation. Whether you decide 
  to serve the mousse on it's own or as a 'parcel' there is always room to 
  be innovative and original. The 'Smoked Salmon Parcel' is the perfect 
  portion for one as a starter. The combination of textures and flavours 
  really works and the presentation will no doubt be a talking point at   
- What I love about this mousse is that it requires no cooking and no 
  fuss yet is packed full of flavour. It can be served as a starter, be 
  incorporated into canapés or just served as a really tasty everyday 

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