Author Notes
Smoked salmon peppered and all dressed up with a bit of shallot, a hint of hollendaise, caper and a dollop of caviar. What’s not to like about this taste of the sea in a simple but elegant appetizer plated with a slice of avocado and lime? I usually leave it at that, but this time kicked it up with a two-step combination, smoked salmon on a base of salmon mousse. A little goes a long way to please your guests or to whet the palate before a romantic dinner for two. Serve on individual salad plates or make more for a company spread with crackers. Either way, there will not be leftovers. —Vivian Henoch
Ingredients
- Tinned Salmon Mousse
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7.5 ounces
can red sockeye salmon
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1 teaspoon
Grey Poupon mustard
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1/4 cup
unsalted butter
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2
egg yolks
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1 tablespoon
lime or lemon juice
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1 tablespoon
capers
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1 pinch
pepper
- Smoked Salmon Pate
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4 ounces
smoked salmon peppered (Spence & Company LTD brand)
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1 tablespoon
olive oil
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1
medium shallot, finely chopped
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2 tablespoons
caviar (salmon roe)
Directions
- Tinned Salmon Mousse
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Using a food processor, blend egg yolks, lime juice and mustard until mixture is thickened and smooth.
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With food processor running, add butter in a thin stream to egg mixture, as in a basic hollendaise sauce.
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In a small bowl, mix salmon with lime juice, add sauce and stir until smooth consistency. Add capers.
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For individual servings, plate salmon using a small metal mold. (Hint: a donut cutter or aluminum can with top and bottom removed will do the trick.)
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Top mousse with smoked salmon pate (see recipe below). Remove metal form. And serve
- Smoked Salmon Pate
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Slice salmon into thin strips and chop into small pieces.
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Add diced shallot, olive oil and caviar and gently mix.
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Spoon mixture on top of mousse (see recipe above), smooth to form neat stack, garnish with a dollop of caviar.
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