Salmon Mousse on baked potato chips Canape Recipe with celery, lime juice, horseradish, cream,
and cayenne pepper
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
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 recommendation: Pinot Gris; Chardonnay|