Scrolls of salmon mousse piped onto toasted bread make an elegant canapé in Dilled Salmon Mousse Canapés.
Dilled Salmon Mousse Canapés
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- 1½ tablespoons water
- ½ teaspoon unflavored gelatin
- 1 (4-ounce) package thinly sliced smoked salmon
- ½ cup sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon snipped fresh dill
- 1 teaspoon heavy whipping cream
- ⅛ teaspoon salt
- 6 slices very thin whole-wheat bread
- Garnish: dill sprigs
- In a small saucepan, heat water to a simmer. Remove from heat, and add gelatin, stirring to blend. Let cool.
- In the work bowl of a food processor, pulse smoked salmon, cooled gelatin mixture, sour cream, horseradish, dill, cream, and salt until combined. Transfer salmon mousse to an airtight container, and refrigerate until cold and firm, approximately 6 hours.
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- Using a serrated bread knife, trim crusts from bread, discarding crusts. Cut bread into 2½x1-inch rectangles. Place bread rectangles on prepared baking sheet.
- Bake until firm and crisp, 7 to 10 minutes. Let cool completely.
- Place cold salmon mousse in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe mousse in a scrolled shell pattern onto each toasted bread rectangle.
- Garnish each canapé with a dill sprig, if desired.
- Serve immediately.
- • Salmon mousse can be made a day in advance and refrigerated until needed. Bread rectangles can be made a day in advance and stored in an airtight container at room temperature.
- • To retain freshness, soak fresh dill sprigs in iced water for 15 minutes before garnishing.
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