Smoked salmon trout mousse

Ideas
10 servings Prep: 15 mins, Cooking: 24 hrs
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

250 g salmon trout — smoked
125 g butter — melted and cooled
5 ml tomato paste
15 ml lemon juice
15 ml horseradish
sea salt and freshly ground black pepper
500 g cream cheese
garnish — garnish
100 g salmon trout — smoked, pieces
fresh dill — or fennel
cucumber — slices
lemon — slices
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Method:

1. Process the salmon roughly in a food processor. Add the melted butter, tomato paste, lemon juice, horseradish and seasoning to taste. Process until smooth.
2. Transfer to a bowl and fold in the creamed cheese.
3. Pour mixture into a 22 cm springform tin, lined with cling film, and smooth the surface. Refrigerate for 24 hours.
4. To serve, remove the mousse from the tin and slice into wedges. Place slices on plates and garnish with pieces of salmon, dill sprigs and cucumber and lemon slices. Serve with wholewheat bread and butter.



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