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Canapés with salmon mousse

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Ingredients for 1 servings:

  • 200 g smoked salmon
  • 100 g cream cheese
  • 100 g crème fraîche
  • Salt and pepper, white
  • lemon juice
  • Peppercorns, pink
  • Dill, fresh
  • Baguette(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Puree 100g of salmon with the cream cheese and crème fraîche. Cut the remaining salmon into small cubes and fold into the cream. Season with salt, pepper, and a few drops of lemon juice. Cut the baguette into slices and lightly toast them in the preheated oven for a few minutes. Spread the cream on the slices, sprinkle with pink peppercorns, and insert a tiny sprig of dill. Don’t let it stand too long, or the bread will soften again. Tip: Pink peppercorns are not as hot or hard as other peppercorns and are a real eye-catcher for decoration. Have fun trying them. Feel free to use other smoked fish varieties, too.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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