Salmon mousse starter

A quick and easy salmon mousse made with tinned salmon and mayonnaise. Serve with crackers or soft brown bread and a slice of lemon. What is salmon mousse? How to make smoked salmon mousse?

To make the mousse , add the smoked salmon to a Vitamix and select Variable 1. Reduce the speed to Variable remove the lid plug and gradually pour in the cream, with the Vitamix running.

Once the mixture is smooth and lightly whippe transfer to a bowl and fold in the lemon. Need ideas for a dinner party starter or special occasion meal? Peel the cucumber with a potato peeler into long ribbons and place onto a tray or a couple of plates.

Sprinkle over a little salt and leave for minutes. Wash the cucumber under cold water and leave to dry on some kitchen roll. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

STEP Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip. At the wedding we served the mousse over mini toasts, but you can also serve it on cucumber slices for a lighter variation.

In the event of supply difficulties, or with discontinued products, we reserve the right to offer alternative goods or packaging of equal quality and value. Leave to stand for ± minutes to form a sponge. Bring strained salmon liquid and water to the boil. Dissolve the gelatine sponge in this hot liquid.

Chop the smoked salmon roughly and place in a bowl. Flake the cooked salmon into the bowl using your fingers, discarding the skin. Mix the yogurt, tablespoon of chopped dill and the lemon zest through the salmon mix. Add tablespoon lemon juice. Ingredients A deliciously light salmon mousse wrapped in slices of smoked salmon , exquisite and so simple to serve.

Just pop out on a plate with a delicate salad. Blend the dissolved gelatine with all the listed ingredients except the cream, in a food processor or liquidiser. Chill in the refrigerator until beginning to firm a little. Whip the cream and fold lightly into the mousse.

Taste and adjust the seasoning. Place 180g smoked salmon, double cream, horseradish sauce and lemon juice into a food processor and blend to a smooth purée. Step Heat the chicken stock in a saucepan and bring to a simmer.

Squeeze out any excess liquid from the gelatine, then add to the chicken stock and stir until dissolved.

Directions For the salmon : Preheat the oven to 4degrees F. Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10. For the mousse : Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Many restaurants and gastropubs have some kind of smoked salmon dish as a staple menu item to start a meal.

It is also hugely popular in the home too because it is very tasty, and can often be served on its own with a slice of buttered brown bread. Then I folded the edges of the smoked salmon over the top, followed by the clingfilm. I chilled the mousse like this, then inverted onto a platter and removed the clingfilm. The result was a beautiful mound of smoked salmon with the delicious mousse inside.

Set aside 150g (5oz) salmon and use the remaining to. Put the cream cheese into a large bowl and beat until smooth. Peel and discard the skin from the mackerel fillets. Spoon the mackerel mixture into the.

Line with cling film,. STEP Whizz the cream cheese, cream, lemon zest and juice together in a food processor to combine. Scrape out and stir. STEP To serve, turn onto a platter and gently. A simple starter , fresh and rich, that makes a bit more of a pack of smoked salmon - serve instead of pâté on rye or piled into chicory leaves mins.

Blitz 300g salmon in a food processor until smooth. Mix the pureed salmon, cream cheese, lemon juice, dill and chives in a mixing bowl. Lay out your cling film in a double layer and lay the smoked salmon slices in a rectangle. Place the cream cheese down the centre of the salmon. Creamy salmon mousse hours min This salmon mousse is an ideal starter for a fancy dinner party and allows you the flexibility of making it ahead of time so that you can focus on other things when your guests arrive.

Top salmon starters recip. Un-mold: If using a decorative mol un-mold the salmon mousse by placing the bottom of the mold in hot water for a few seconds and turn the mold over onto a large serving dish to release the mousse. Salmon starter recipe collections. The surface of the mousse may appear a bit ragged. If you cover with plastic wrap and re-chill in the refrigerator, it should become more smooth.

Method In a food processor, whizz 200g of the salmon, then add the crème fraîche and cream cheese. Scoop into a bowl and fold in tbsp lemon juice, a pinch of salt, pepper and the fennel, if using. From smoked salmon blinis to a stunning choux wreath, these salmon recipes all make extra special starters before the main event. Visit our salmon recipe and info hub, too.

Light and delicious smoked salmon mousse topped a layer of flaky roast smoked salmon and finished with a slice of classic smoked salmon. Simply turn out, slice and serve. This new sized terrine will do for a starter.

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Put the salmon on a baking tray, drizzle with the oil and a teaspoon of the lemon juice, and season lightly. Smoked salmon makes for a very good starter course. Light and decadent all at the same time, a mousse is a great make-ahead dessert.

Remove and leave to cool. Try a sophisticated lemon mousse from James Martin, a delicate raspberry mousse from Mary Berry or a rich chocolate. Top with a layer of salmon slices.