Smoked Salmon Mousse Canapés recipe
An easy and elegant appetizer or party nibble, these canapés are perfect for any gathering to see in the new year.
What you'll need
MAKES APPROXIMATELY 40 BITE SIZE CANAPÉS.
50ml double cream
200g full fat cream cheese, at room temperature
Juice and zest of 1 lemon
2 tbsp Fortnum’s Dill & Mustard Sauce
5 or 6 slices thinly sliced dark bread (rye is ideal)
50g salmon roe, such as King’s Keta Salmon Roe (optional)
1⁄2 red onion, very finely chopped
Chopped dill and lemon wedges, to serve
Salt and freshly ground black pepper
What to do
1. To make the mousse, place half the salmon, cream, cream cheese, lemon juice and zest and Dill & Mustard Sauce in a food processor. Blend until smooth, then taste for seasoning. Place in the fridge until you are ready to assemble the canapés.
2. To assemble the canapes, cut the rye bread into small pieces, about 4cm x 4cm. Spread or pipe about one tsp of the mousse onto each, then top with a small scroll of the remaining smoked salmon, made by cutting thin strips of the salmon and rolling them up. (Any leftover mousse is delicious on a toasted bagel).
3. Top with some extra dill, red onion and the salmon roe, if using. Season with freshly ground black pepper and garnish with lemon wedges before serving.
Inspiration
Braised Beef in Red Wine Recipe
Tandoori Masala Mini Baked Potatoes recipe