Smoked Salmon Mousse Canapes
A little smoked salmon goes a long way in a fluffy mousse to serve as canapés. They are elegant and delicious, yet simple to make.
Yields 48 canapes
Ingredients
1-1/4 cups (310 mL) 35 % whipping cream
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) unflavoured gelatin powder
3 oz (90 g) finely chopped smoked salmon
1 tbsp (15 mL) chopped fresh dill
1 tsp (5 mL) chopped drained capers
Dash hot pepper sauce
48 mini toast crackers, baguette slices and/or cucumber slices (approx.)
Chopped fresh dill or strips of lemon zest
Directions
In a small saucepan or glass bowl, combine 1/4 cup (60 mL) of the cream and the lemon zest; sprinkle with gelatin. Let stand for 5 min to soften gelatin. Heat saucepan over medium-low heat or microwave in bowl on medium-low (30 %) just until gelatin dissolves. Let cool to room temperature.
Stir salmon, dill, capers and hot pepper sauce into gelatin mixture. In a chilled bowl, whip remaining cream to firm peaks. Fold one-quarter into the salmon mixture to blend. Add into remaining whipped cream; gently fold until blended. Cover and refrigerate until chilled and thick, about 1 hour or for up to 1 day.
To serve, using a piping bag with a large star tip, if desired, pipe or spoon mousse onto crackers or cucumber slices. Sprinkle with dill or lemon zest for garnish.
Yields 48 canapes
Ingredients
1-1/4 cups (310 mL) 35 % whipping cream
1 tsp (5 mL) finely grated lemon zest
1 tsp (5 mL) unflavoured gelatin powder
3 oz (90 g) finely chopped smoked salmon
1 tbsp (15 mL) chopped fresh dill
1 tsp (5 mL) chopped drained capers
Dash hot pepper sauce
48 mini toast crackers, baguette slices and/or cucumber slices (approx.)
Chopped fresh dill or strips of lemon zest
Directions
In a small saucepan or glass bowl, combine 1/4 cup (60 mL) of the cream and the lemon zest; sprinkle with gelatin. Let stand for 5 min to soften gelatin. Heat saucepan over medium-low heat or microwave in bowl on medium-low (30 %) just until gelatin dissolves. Let cool to room temperature.
Stir salmon, dill, capers and hot pepper sauce into gelatin mixture. In a chilled bowl, whip remaining cream to firm peaks. Fold one-quarter into the salmon mixture to blend. Add into remaining whipped cream; gently fold until blended. Cover and refrigerate until chilled and thick, about 1 hour or for up to 1 day.
To serve, using a piping bag with a large star tip, if desired, pipe or spoon mousse onto crackers or cucumber slices. Sprinkle with dill or lemon zest for garnish.
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