IT WAS THE SALMON MOUSSE RECIPES

SALMON MOUSSE CUPS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Salmon Mousse Cups Recipe: How to Make It - Taste of Home image

I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona

Provided by Taste of Home

Categories Appetizers

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup fully cooked salmon chunks, flaked or 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh dill

Steps:

In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

Nutrition Facts : Calories 228 calories, FatContent 18g fat (11g saturated fat), CholesterolContent 58mg cholesterol, SodiumContent 359mg sodium, CarbohydrateContent 9g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 7g protein.

SALMON MOUSSE RECIPE | NATIONAL TRUST

Salmon mousse recipe | National Trust image

Smoked salmon and cream cheese with citrus notes.

Provided by ORG.UK

Yield 8

Number Of Ingredients 10

Ingredients

500gsmoked salmon slices
600gfull fat soft cheese
1 lemon, juice of
20gfresh dill finely chopped
20gchives finely chopped
300gsmoked salmon slices for wrapping
4 bread rolls
80grocket
vegetable oil
salt and pepper

Steps:

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 a sheet of parchment paper on the side and lay the smoked salmon slices in a rectangle.
Place the cream cheese down the centre of the salmon.
Wrap the salmon around the filling using the parchment.
Twist the ends of the parchment to tighten the roll so it looks like a Christmas cracker and then secure with string or a clip. Chill in the fridge overnight.
Slice the bread rolls into thin slices, lay on a lined baking sheet, drizzle with oil and season, and place in the oven at 180C for 10 minutes until crisp and golden.
Cut the mousse into 1cm thick slices and place on a serving plate. Add the toast slices and a portion of the rocket to serve.

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