Tangy Smoked Salmon mousse for party starters. This smoked salmon dip, made with cream cheese, lemon juice, and dill, is easy to make in your food processor. After they have cooled pipe in the salmon mousse into the phillo cups. Top with a little fresh dill.
Heat the juice to almost boiling then sprinkle over the gelatine.
Smoked salmon mousse, easy to make, low fat and super tasty.
It's always fun to brighten an autumn with a party.
You can cook Tangy Smoked Salmon mousse for party starters using 7 ingredients and 2 steps. Here is how you cook it.
Ingredients of Tangy Smoked Salmon mousse for party starters
- It's 350 gr of smoked salmon.
- You need 100 gr of crème fraîche.
- It's 100 gr of cream cheese.
- Prepare 1 bunch of fresh dill.
- Prepare 1 of small jar capers.
- It's 1 of large lemon + zest of half.
- You need of Salt and pepper.
And what would be a party without. Spread the love for your favorite seafood at your next party with crowd-pleasing Smoked Salmon Mousse Canapés. Before starting this Choux Buns with Smoked Salmon Mousse recipe, make sure you have organised all the necessary ingredients. For the choux pastry, start by making the 'panada'.. then add the eggs one by one, combining with a spatula.
Tangy Smoked Salmon mousse for party starters step by step
- Save a little dill to use for topping. all the ingredients (including juice of the large lemon and zest of half and except the capers) in the food processor and blitz. Add salt and black pepper to taste. Put in an airtight container and in the fridge if you are making the night before..
- Servie on small crackers (or volovants) and top with a caper and little leaf of dill. Enjoy!!.
Using a piping bag fitted with a plain. For the smoked salmon mousse: Chop the salmon finely. Mix into the remaining crème fraîche. Whip the cream then fold into the salmon mixture and season with pepper and Related Recipes. The National Trust's smoked salmon and cream cheese mousse recipe for a light and delicious pre-turkey starter this Christmas.