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 garnish
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
(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|