Salmon mousse
Votes: 10
Time: 47 min.
Complexity: easily
Servings: 4-6
Complexity: easily
Servings: 4-6
This delicate salmon mousse is a perfect party appetizer. It's made with just oven-baked salmon fillet, cream cheese, lemon juice and zest, and a splash of brandy. Blend all the ingredients in a food processor and serve as a dip, topped with crackers, croutons, and fresh vegetables (cucumber sticks, carrots, celery, or radishes). Alternatively, fill tartlets with the mousse and arrange them on a platter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salmon
- 450 g salmon fillet, skinless and boneless
- 1 teaspoon extra-virgin olive oil
Mousse
- 450 g soft cream cheese
- 1/4 cup brandy
- Zest and juice of 1 lemon
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Recipes with similar ingredients: salmon, cream cheese, curd cheese, brandy, lemon
Cooking the dish according to the recipe:
Salmon:
Preheat oven to 200°C.- Rub the salmon fillet with olive oil and season with salt and black pepper. Place on a baking sheet and bake until cooked through, about 10-12 minutes. Then remove from the oven and let cool completely for at least 30 minutes.
Mousse:
Place the cooled salmon fillet in a food processor. Add all remaining ingredients and blend until smooth. Season with salt and pepper to taste.
Author of the recipe - Scott Leibfried is a chef and culinary consultant known for his work on and hosting the culinary competition shows Hell's Kitchen and Food Network Challenge.
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