Salmon Mousse

I made some Salmon Mousse last month for Tapas and have to say I thought it needed something ‘more’.

I followed the recipe exactly, but…

So I headed back into town, 7 miles away for an extra ingredient, I ‘knew’ that adding some smoked salmon would be just the ticket.    Actually, I needed horseradish and napkins as well for Tapas, so it wasn’t a ‘one ingredient’ trip.

I had found the recipe for the Salmon Mousse here and since I had some salmon in the freezer, and wanted to do something fun with it, this seemed to be a natural fit.

I made the little tarts, poached some salmon I had in the freezer and proceeded to make them.  I didn’t care for the taste of the filling which is why I ended up heading back to town in search of some smoked salmon which I then added to the rest of the filling and decided it was as good as it was going to get.

And I have to admit, that even though I did not care for the tarts, one of my guests said that they did complement each other very well.

I guess I ‘taste tested’ it too much.

My ‘taste’ was tired.

Here’s the recipe for the Salmon filling first, and when I read the reviews of the recipe, they suggested making this the night before so that the ingredients could get acquainted overnight and pretend they knew it other very well.  So I did.  Make it the night before that is and stuck it in the fridge so the ingredients could get acquainted and meld together.

Here’s how I made it.

8 oz. Cream Cheese
1 cup fully cooked Salmon, skin and bones removed, or in this case, 4 small fillets that I had in the freezer.
3 oz. smoked salmon
2 tablespoons broth (I used the broth I poached the salmon in)
2 tablespoons Sour Cream
1 tablespoon finely chopped green onion
1 teaspoon lemon juice
1 teaspoon finely minced dill + dill for garnishing

Mix all the ingredients together and chill overnight so that the flavours will meld together and get acquainted.

I poached the salmon in a little water and white wine, then added some sliced lemons, dried dill and green onions.


Poached them gently then removed the salmon from the liquid, reserving a little of it for the rest of the filling.
When poaching fish, you barely cover it with liquid, never let it come to a rolling boil or even a simmer, you want the temp of the water to be about 180 degrees, this will cook the fish, really.

I let the salmon cool, then took out the dark bits, if you  have a cat handy, you can feed them this, or even give it to your dog if they like fish.  My current dog doesn’t like anything weird like fish, but…

Threw the flaked salmon into the bowl of my Kitchen Aid, along with the rest of the filling ingredients;



And let ‘er rip,  well, I mixed them together, and then they went into the fridge to rest.
While that was going on I made the tarts.

1/2 cup softened butter
3 oz cream cheese, softened
1 cup flour
Mix together and then turn out onto a pastry sheet like this.

I then kneaded it a little before dividing it up.

I knew this would make 24 tarts, so I divided it into four pieces…

Then cut each of the four pieces in half,

Each piece was then cut into thirds.  This way you know that the dough is divided evenly.

I rolled them into a ball, and pressed them  into my mini tart pans, making a shell of them.

Along the way, I had a helper, sigh…

She was more interested in the cupboard though, all that lovely space to explore.

No room for the bird in this cupboard…

After I baked the tarts at 350 degrees for about 15 minutes I took them out and was a little dismayed, they ‘ poofed’ up a lot, and when I tasted them, I really didn’t like the taste, so I decided to make some baked Wonton cups.

I just used a cookie cutter to cut rounds out, and then baked them in the oven.

I did learn a little trick.  I sprayed them, very lightly with some cooking spray before baking them.  This helped them to brown up and crisp without making them too hard.

I served some of them on some peeled cucumber rounds and decorated them with some fresh dill from my garden.

OK, so it’s just one little dill plant, but it will grow…


And I also served some of the salmon filling in the wonton cups, and they did disappear in short order.


4 responses to “Salmon Mousse

  1. Pingback: Salmon Mousse | Rufus' Food and Spirits Guide

    • I hope you enjoyed the Salmon, the recipe does make a large quantity, but most of it got eaten the night I served it. I love the idea of using phyllo cups, I have some in my freezer right now, and am planning on using them this weekend.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s