SeaBear Smokehouse Salmon Napoleons
Smoked Salmon Mouse and Smoked Salmon Layers
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon | Starter,Savoury | Less than 30 minutes |
Ingredients
FOR THE MOUSSE
- 1 cup SeaBear Smokehouse Salmon, diced
- 1 cup cream cheese
- 1/4 cup soft butter
- 2 T fresh lemon juice
- 1 T freshly chopped dill
- 12 2 inch by 4 inch slices of SeaBear Smokehouse Salmon
- 8 4 to 6 inch long pieces of chive
- 8 sprigs of fresh dill
- 16 thin slices of lemon
- 16 very thin slices of toasted pumpernickel bread about 2 inches by 2 inches
Method
In a food processor, puree the 1 cup salmon pieces, cream cheese, butter and lemon juice. remove from processor, place into small bowl and stir in the chopped dill.
On each of 4 plates, place one slice of the salmon. Spread about 2 T of the mousse over this. Top with a second slice of salmon and cover this with mousse also. Top with the final slice of salmon. arrange 2 of the long chives over the top of the napoleon. Garnish the plate with 2 sprigs of fresh dill, 2 lemon slices and 2 slices of the bread.
If there is any mousse remaining, you can pipe rosettes on top of the lemon slices.
