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Salmon mousse with heart croutons

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Ingredients for 10 servings:

  • 400 g smoked salmon
  • 1 lemon(s)
  • 600 g cream cheese
  • 300 g whipped cream
  • Salt
  • Pepper, white
  • 10 slices of toast
  • 100 g butter
  • possibly cress

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Puree the salmon with the lemon juice. Mix the cream cheese and 100g of cream. Stir in the salmon. Whip 200g of cream until stiff and fold it into the salmon cream. (If you prefer a lower-calorie version, it tastes good without the whipped cream.) Cut out 4 hearts from each piece of toast and toast them in butter. Garnish the mousse with cress. Serve with croutons. This is perfect for a cold buffet. Serve with snacks or pretzels instead of croutons.

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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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