Salmon Mousse on baked potato chips
Canape Recipe with celery, lime juice, horseradish, cream, and cayenne pepper


Smoked salmon horseradish cream mousse appetizer on homemade baked potato chips

Smoked Salmon Mousse Appetizer
recipe and photograph created by

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Prep Time: 25 min   Total Time: 25 min   Yield: 1/2 cup mousse   Servings: 24 approx


2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
1/4 teaspoon salt
pinch of cayenne pepper
1 large baking potato, peeled, sliced 1/8-inch thick
melted butter
fresh thyme or parsley for garnish


Preheat oven to 375 degrees F.

In a mini food processor combine salmon, shallot, celery, lime juice, horseradish, cream, salt and cayenne pepper; puree until smooth. Transfer to a small bowl, cover and refrigerate until firm and flavors develop.

To make the chips, cut potatoes into different shapes with cookie cutters, put in cold water to prevent turning brown. When ready to bake pat them dry with paper towels; arrange on a baking sheet pan and brush with melted butter, sprinkle with salt. Bake for 10 minutes. Turn them over, bake an additional 5 minutes or until golden brown and crisp. Can be made ahead.Spoon a scant 1 teaspoon on each chip, garnish with thyme or parsley and serve.

wine Wine recommendation: Pinot Gris; Chardonnay

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