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Smoked
Salmon Mousse
Creme Fraiche
Tartlet Appetizer
source: recipe and
photograph created by www.finedinings.com
Makes 24 appetizers
Tartlets
(can be made 2 days ahead)
12 slices thin white bread, crusts removed and rolled flat
butter for greasing muffin tins
Cut two 3-inch circles from each bread slice; press neatly into 2 greased mini
muffin tins. Bake at 370° for 7 minutes or until lightly browned.
Smoked Salmon Mousse
(can be made 1 day ahead)
2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon fresh Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
1/4 teaspoon Kosher salt
pinch of cayenne pepper
fresh thyme for garnish
In a processor combine salmon, shallot, celery, lime juice, horseradish,
cream, salt and cayenne pepper until smooth. Refrigerate mixture until firm.
Crème Fraiche
(can be made 2
weeks ahead, covered and refrigerated)
1/4 cup sour cream
1/2 cup heavy cream
To speed up process combine sour cream and heavy cream in a saucepan over low
heat (85 to 90° degrees); pour into a partially covered container; store at 75°
degrees 6 to 8 hours or until thickened; stir, cover and refrigerate until ready
to use.
Assembly
Spoon a scant 1 tablespoon salmon mousse into each baked tartlet, top with
crème fraiche and serve.
Wine suggestion: Chardonnay
See
more of my easy
Gourmet
Appetizer recipes
with photographs
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