Salmon Week – Trio of Salmon Mousse Appetizers

 

Photo by: David Beeler

 

So, this week the California Salmon Council and a bit of my own research have taught us about the nutritional benefits and environmental aspects around California King Salmon.  Now, I wouldn’t be me if I didn’t dig a little deeper, and what do you know… There is yet another cool aspect around salmon: it makes you beautiful!  Yes, salmon is considered to be a “Beauty Food”.  Awesomeness!

According to Lisa Drayer, Beauty Nutritionist and Author of “The Beauty Diet”, the omega-3 fatty acids play a key role in keeping the skin’s outer layer soft and smooth.  They reduce inflammation on the cellular level that can cause redness, wrinkles, and loss of firmness.  Yahoo!  So basically, wild salmon keeps me looking younger longer.  Well, that gets a double thumbs up from this Mommy.

So, to keep the skin smooth and even-toned, let’s take a look at this 3-in-1 recipe.  One Salmon Mousse, three wonderful appetizers.  The salmon mousse is super easy to make, and with just a few different vegetables, you have yourself a wonderful platter of Smoked Salmon Mousse Appetizers.

Smoked Salmon Mousse

Ingredients:

  • 1/2 lb. smoked salmon, slices and/or trimmings, coarsely chopped
  • 1/2 cup whipped cream cheese
  • 1/3 cup crème fraîche or sour cream (I used crème fraîche)
  • 2 tsp. finely grated yellow onion and juice (See Note)
  • 2 tbsp. fresh lemon juice
  • salt and freshly ground white pepper

NOTE: Grate the onion on the finest holes of a box grater set over a plate to catch the juice.  The result is almost like a purée.  You will need about 1/4 of an onion to produce 2 tsp. grated onion.

Make-Ahead Tip: If you want, the salmon mousse can be covered and refrigerated for up to 24 hours before use.  Leave the mousse at room temperature for 20 minutes before spooning it into the pastry bag.

 

Directions:

  • In a food processor, combine the salmon, cream cheese, crème fraîche, grated onion and juice, lemon juice, and 1/4 tsp. white pepper.
  • Process to combine, stopping to scrape down the bowl sides as necessary.
  • Taste and adjust the seasoning with salt and white pepper. (If the salmon is salty, you may not need to add any salt.)
  • Pulse again to mix and your Salmon Mousse is ready.

Makes: approx. 2 cups

(Salmon Mousse Recipe by: Williams-Sonoma)

 

Endive Boats with Smoked Salmon Mousse

Ingredients:

  • Approx. 2 cups Smoked Salmon Mousse
  • 24 large Belgian endive (chicory/witloof) leaves
  • 1 1/2 tbsp. salmon roe (optional)
  • Sprouts (Alfalfa/Broccoli) for garnish (optional)

 

Directions:

  • Arrange the endive leaves, wide ends facing inward, in concentric circles on a large round platter.
  • Spoon the salmon mixture into a pastry (piping) bag fitted with a 1/4-inch (6-mm) star tip and pipe a generous rosette of the salmon mousse onto the wide end of each leaf.  Or, you can spoon a tablespoon-sized dollop of the salmon mousse onto the end of the leaf.
  • If you want, garnish with a few grains of salmon roe and a few sprouts pressed gently into the salmon mousse.
  • Serve immediately.

Makes: 24 bites

(Recipe by: Williams-Sonoma)

———————————————————————————————————————————————————-

 

Photo by: David Beeler

 

Salmon Mousse Filled Cherry Tomatoes

Ingredients:

  • smoked salmon mousse (see recipe above)
  • cherry tomatoes
  • freshly ground black pepper

 

Directions:

  • Cut the cherry tomatoes in half and scoop out the seeds with a melon ball scooper.  Discard of the seeds.
  • Spoon the salmon mixture into a pastry (piping) bag fitted with a star tip and fill each cherry tomato half with the salmon mousse.
  • Garnish with a little bit of freshly ground pepper.

Enjoy!

(Recipe by: Marieke, aka HRH Mommy)

———————————————————————————————————————————————————-

 

Photo by: David Beeler

Celery Filled Salmon Mousse, 3 Ways

Ingredients:

  • smoked salmon mousse (recipe see above)
  • celery stalks, cleaned, strings removed
  • salmon roe (garnish)
  • black caviar (garnish)
  • cayenne pepper (garnish)

 

Directions:

  •  Cut the celery in the desired length.
  • Spoon the salmon mixture into a pastry (piping) bag fitted with a specialty piping tip (#98) or any other tip that you have on hand and fill the celery with the salmon mousse.
  • Garnish each stalk with either salmon roe, black caviar, or a TINY bit of cayenne pepper.  (Careful not to overdo it on the pepper!  A little bit enhances the flavors and gives it a bit kick, but too much and the flavor of the salmon mousse gets lost.)

Enjoy!

(Recipe by: Marieke, aka HRH Mommy)

———————————————————————————————————————————————————-

 

Other Posts You Might Enjoy:

Bookmark and Share

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>