Webdirections. Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base. Melt the chocolate and butter in a bowl over simmering water. …
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Salmon mousse is made with cream cheese, smoked salmon lox, a little lemon juice, and some dill. It's a magical combination that is light, fluffy, and totally delicious. When you pipe it onto cucumber rounds or crackers, it's a pretty appetizer that is guaranteed to impress.
The smoked salmon mousse can be made one day ahead and stored in your fridge. It's actually better the next day as the flavors have time to develop. If you don't have a pastry bag, put the mousse into a small sealable plastic bag and cut the tip off the corner of the bag. It will look a little more smooth, but it will be just as pretty!
Arrange three-quarters of the cucumber slices in overlapping layers to cover all of the inside of the mould (the effect should resemble fish scales). Set aside. Blend the chopped smoked salmon with the lemon juice in a food processor until smooth. Add the cream cheese and blend once more to combine.
Store it up to one day in the refrigerator, tightly covered. To keep this cold while serving, place an unmolded salmon mousse on a platter and then place the platter on top of a bed of ice. If the mousse is in serving bowls, place the bowls directly on top of a bed of ice.