Smoked Salmon Mousse
Ingredients
200g smoked
salmon
80g creamed
cheese
40g créme
fraiche
Juice of 1 lemon
ground black
pepper
Method
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.
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.

- 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
dinner!
- 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
lunch.
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
lunch.
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