Fine - Gourmet Recipes, Dinner Party Menus for elegant entertaining photographs of all recipes

Salmon Mousse Creme Fraiche Tartlets
made with bread slices 


Little bite size tasty appetizers in baked shells, easy to make ahead of time. Why not add them to your next Dinner Party menu as a starter

Salmon Mousse Creme Fraiche Tartlet
recipe and photograph created by Peggy Bucholz

Follow Fine Dinings Gourmet Recipes on Facebook

Prep Time: 20 min   Total Time: 20 min   Yield: 1/2 cup mousse Servings: 24 tartlets


12 slices thin white bread, crusts removed
2 mini muffin tins

2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon fresh Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
1/4 teaspoon Kosher salt
pinch of cayenne pepper
fresh thyme for


make tartlets
Preheat oven to 370 degrees F.

Flatten bread slices with rolling pin; cut two 2-1/2" or 3-inch circles from each slice; press them neatly into muffin tins. Bake for 7 minutes or until lightly brown.

make salmon mousse
In a mini food processor combine salmon, shallot, celery, lime juice, horseradish, cream, salt and cayenne pepper until smooth. Refrigerate mixture until firm.

Spoon a scant 1 teaspoon mousse into each tartlet, top with creme fraiche (recipe below), garnish with fresh thyme and serve.

Creme Fraiche
(can be made 2 weeks ahead, covered and refrigerated)
2 tablespoons sour cream
1/4 cup heavy cream

To speed up the process combine ingredients in a saucepan over low heat (85 to 90 degrees); pour into a partially covered container; store at 75 degrees for 6 to 8 hours or until thickened. Stir together to blend, cover and refrigerate until ready to use.

Wine recommendation: Pinot Noir; Chardonnay

Resources    Restaurant Reviews   About the Author     Contact Me

 created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001