Salmon Mousse Tartlets Recipes

SALMON MOUSSE TARTLETS

Steps:

• In a large bowl, beat the cream cheese, seafood seasoning and lemon juice until smooth. Beat in salmon. Spoon or pipe into tart shells and garnish with dill if desired. Refrigerate for at least 20 minutes before serving.

SMOKED SALMON TARTLETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
• Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.

SMOKED SALMON MOUSSE

Steps:

• Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

SALMON MOUSSE

Steps:

• Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
• In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
• Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.

SMOKED SALMON TARTS

Steps:

• Heat oven to 400°F. Spray 24 mini-muffin cups with cooking spray.
• Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
• Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.

SALMON MOUSSE TARTLETS

Steps:

• Preheat the oven to 425ºF.
• Lightly flour a working space and place the puff pastry sheet on it.
• Using the cookie cutter, cut the pastry into rounds and place into the holes of the mini muffin tin.
• Place in freezer while preparing the mousse.
• Place the salmon, shallot and celery in a food processor; process until smooth.
• Add the lime juice, horseradish, cream, salt and cayenne pepper; process just until smooth. Taste for seasoning.
• Transfer to a small bowl and refrigerate to firm up as well as develop the flavors, about 30 minute.
• Fill rounds in muffin tin about 2/3 full.
• Bake for about 11-15 min or until tarts are puffed up and golden brown.
• Allow them to cool just a little in the tin, they will deflate just a bit.
• Top with the creme fraiche and serve immediately.

SALMON MOUSSE TARTLETS

Steps:

• In your food processor add the Philadelphia Cream Cheese and Salmon (no skin), Mayonnaise, Lemon Juice, Garlic Powder, Paprika, Horseradish, and Black Pepper. Run for a few minutes, until everything is emulsified.
• Place mixture into a bowl and whip for a few more minutes, trying to incorporate air and doubling the volume.
• Spoon mixture into a pastry piping bag and pipe into the shells. Drop on a few Salmon Caviar eggs and a micro sprig of dill to garnish.

SALMON TARTLETS

Steps:

• In a small bowl, beat the butter, cream cheese and flour until smooth. Press onto the bottom and up the sides of greased miniature muffin cups. , In a large bowl, combine the eggs, milk, butter and lemon juice. Stir in the bread crumbs, parsley, sage, salt and pepper; mix well. Add the salmon, celery onion. Spoon into prepared crusts., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with tartlets.

CANAPES : SALMON TART WITH HERBED MOUSSE

Steps:

• For the Dough:.
• Blend butter in a food processor for at least 8 minutes, until it turns white and creamy. At the beaten egg, followed with the water.
• Sieve in the flour and salt, and blend together until you get a ball of dough. Do not overwork the dough, and the dough will be hard and chewy.
• Turn the dough to a table and roll the dough to a 1/4 inch thickness. Chill in the refrigerator for 15 minutes, then cut into 1 1/2 inch squares. Prick holes into the squares, and freeze for another 1 hour.
• Preheat oven 180 C and baked the frozen squares for around 12 mins or until golden brown.
• The Mousse.
• Heat the cream on a low fire, and blend the herbs in the cream until fine. Melt the gelatine with the water in a double boiler until the crystals are dissolved. Then combine the gelatin with the herb cream, season with salt and pepper. Remove from fire and strain with a sieve. Line a 9 inch square tray with saran wrap. Pour the cream into the tray and chill for one hour, then cut the gel in small circles, slightly smaller than the tart.
• Assembly:.
• Place a herb mousse circle on top of the tart, and top it with a small square slice of smoked salmon. Garnish with salmon roe or caviar, edible flower or some green.