0 0
Salmon Mousse Tartlets

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 sheets frozen puff pastry
2 1/2 ounces smoked salmon
1/2 teaspoon fresh lime juice
1 shallot, finely chopped
1 tablespoon celery, chopped
1/2 teaspoon prepared horseradish
2 tablespoons heavy cream
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
fresh thyme, for garnish
creme fraiche, for garnish (or sour cream)

Nutritional information

91
Calories
56 g
Calories From Fat
6.3 g
Total Fat
1.7 g
Saturated Fat
1.8 mg
Cholesterol
71.1 mg
Sodium
7.1 g
Carbs
0.2 g
Dietary Fiber
0.1 g
Sugars
1.6 g
Protein
632g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Salmon Mousse Tartlets

Features:
    Cuisine:

    All I can say about these little beauties is YUMM-O!!!! What a presentation and soooo easy to make it is not even funny....especially if you make the mousse ahead of time. Just throw them in the oven and VOILA!! The mousse can be made a day ahead and stored in the fridge covered. You will need a mini muffin tin and a 2 1/2 round cookie cutter for this recipe.

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Salmon Mousse Tartlets, All I can say about these little beauties is YUMM-O!!!! What a presentation and soooo easy to make it is not even funny especially if you make the mousse ahead of time Just throw them in the oven and VOILA!! The mousse can be made a day ahead and stored in the fridge covered You will need a mini muffin tin and a 2 1/2 round cookie cutter for this recipe , All I can say about these little beauties is YUMM-O!!!! What a presentation and soooo easy to make it is not even funny especially if you make the mousse ahead of time Just throw them in the oven and VOILA!! The mousse can be made a day ahead and stored in the fridge covered You will need a mini muffin tin and a 2 1/2 round cookie cutter for this recipe


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat the Oven to 425f.

    2
    Done

    Lightly Flour a Working Space and Place the Puff Pastry Sheet on It.

    3
    Done

    Using the Cookie Cutter, Cut the Pastry Into Rounds and Place Into the Holes of the Mini Muffin Tin.

    4
    Done

    Place in Freezer While Preparing the Mousse.

    5
    Done

    Place the Salmon, Shallot and Celery in a Food Processor; Process Until Smooth.

    6
    Done

    Add the Lime Juice, Horseradish, Cream, Salt and Cayenne Pepper; Process Just Until Smooth. Taste For Seasoning.

    7
    Done

    Transfer to a Small Bowl and Refrigerate to Firm Up as Well as Develop the Flavors, About 30 Minute.

    8
    Done

    Fill Rounds in Muffin Tin About 2/3 Full.

    9
    Done

    Bake For About 11-15 Min or Until Tarts Are Puffed Up and Golden Brown.

    10
    Done

    Allow Them to Cool Just a Little in the Tin, They Will Deflate Just a Bit.

    11
    Done

    Top With the Creme Fraiche and Serve Immediately.

    Avatar Of Luke Johnson

    Luke Johnson

    Spice savant blending flavors and seasonings into perfectly balanced dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Hearty White Bean And Chicken Chili Recipe
    previous
    Hearty White Bean and Chicken Chili Recipe
    Cucumber Dill Cocktail Sandwiches
    next
    Cucumber Dill Cocktail Sandwiches
    Hearty White Bean And Chicken Chili Recipe
    previous
    Hearty White Bean and Chicken Chili Recipe
    Cucumber Dill Cocktail Sandwiches
    next
    Cucumber Dill Cocktail Sandwiches

    Add Your Comment

    20 + 1 =