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Eastern smoked salmon sweet butter Creme Fraiche dill chives freshly squeezed lemon juice freshly ground pepper black bread Fresh red salmon caviar
Viewed: 71 - Published at: 4 years agoIngredients
- 6 ounces Eastern smoked salmon, cut into small pieces
- 1/2 cup softened sweet butter (unsalted)
- 1/2 cup creme fraiche
- 1 long sprig of dill, finely chopped
- 3 chives, minced
- 1 tablespoon freshly squeezed lemon juice
- Freshly ground pepper to taste
- 1 small loaf of sliced black bread
- Fresh red salmon caviar
- Dill for garnish
Method
- Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
- When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill.
- Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving.
- The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
- Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides.
- When the toast is cool, top each piece with a dollop of mousse.
- Garnish with salmon caviar and a sprig of dill.
