Smoked salmon trout mousse

Recipe from: 12/1/1997 12:00:00 AM

Ingredients 12
Servings 10
Time 15 minutes

Ingredients

  • 250
    g
    smoked salmon trout or smoked salmon
  • 125
    g
    butter, melted and cooled
  • 5
    ml
    tomato paste
  • 15
    ml
    lemon juice
  • 15
    ml
    horseradish
  • salt and freshly ground black pepper
  • 500
    g
    creamed cheese
  • GARNISH
  • 100
    g
    smoked salmon trout, cut into pieces
  • dill or fennel sprigs
  • cucumber slices
  • lemon slices
 

Method

24 hours setting time
 
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.
 

Read more on: fish/seafood
 

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