Smoked Salmon Mousse Canapes
A little smoked salmon goes a long way in a fluffy mousse to serve as canapés. They are elegant and delicious, yet simple to make.
- Prep: 15 min
- Cooking: 5 min
- Refrigeration: 2 h
Ingredients
- 1 1/4 cups (310 mL) 35 % cream
- 1 tsp (5 mL) finely grated lemon zest
- 1 tsp (5 mL) unflavoured gelatin
- 3 oz (90 g) finely chopped smoked salmon
- 1 tbsp (15 mL) chopped fresh dill
- 1 tsp (5 mL) chopped drained capers
- Dash of hot pepper sauce
- 48 mini toast crackers or baguette slices or cucumber slices
- Chopped fresh dill or finely grated lemon zest
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
In a small saucepan or glass bowl, combine 1/4 cup (60 mL) of the cream and the lemon zest; sprinkle with gelatin. Let stand for 5 min to soften gelatin. Heat saucepan over medium-low heat or microwave in bowl on medium-low (30 %) just until gelatin dissolves. Let cool to room temperature.
Stir salmon, dill, capers and hot pepper sauce into gelatin mixture. In a chilled bowl, whip remaining cream to firm peaks. Fold one-quarter into the salmon mixture to blend. Add into remaining whipped cream; gently fold until blended. Cover and refrigerate until chilled and thick, about 1 hour or for up to 1 day.
To serve, using a piping bag with a large star tip, if desired, pipe or spoon mousse onto crackers or cucumber slices. Sprinkle with dill or lemon zest for garnish.
Tips
Learn more about
Nutritional information
Per serving| Energy: | 103 Calories |
| Protein: | 3 g |
| Carbohydrate: | 7 g |
| Fat: | 7 g |
| Fibre: | 1 g |
| Sodium: | 123 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 2 % / 22 mg |
| Folate: | 5 % |
| Vitamin A: | 7 % |
| Vitamin B12: | 10 % |
| Vitamin D: | 19 % |
