SeaBear Smokehouse Salmon Napoleons

Smoked Salmon Mouse and Smoked Salmon Layers

Recipe Information:

Serves:	Salmon Portion	Course	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.