Salmon Mousse is a bit of an old fashioned dish to serve, usually from a fish mold. But these tartlets are a classier version meant as hors d’ouevres for a cocktail party. These can be whipped (literally) up in just a few minutes and by using pre-made tartlet shells, easily assembled.
I used Salmon Caviar in these, to stick with the theme, but you can easily use Sturgeon Caviar, or no caviar at all if you are not a fan. As you might be able to guess, this recipe was popular in 1970s America with cocktail parties and the like. This salmon mousse is quite different than a traditional fish mousseline which is still popular in Europe.
Unlike the Pear and Blue Cheese Tartlets, I opted for a different type of pre-made tartlet shell that I found at my local grocery. It was more airy (similar to the mouthfeel of an ice cream cone) and I thought complemented the Salmon Mousse better than a pie based tartlet shell. Unfortunately I can’t find them online so won’t be able to give an exact recommendation.
Ingredients:
- 24 pre made tartlet shells
- 150 grams Philadelphia Cream Cheese
- 150 grams Raw Salmon; you can use canned or poached if you want, but I prefer to use raw salmon as I feel the flavor is better.
- 40 grams Salmon Caviar
- 1 tbsp Mayonnaise; store bought is completely acceptable, but if you want to try your hand at homemade traditional Belgian Mayonnaise, I have a recipe here.
- 1 tbsp Lemon Juice
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 1 tsp Horseradish
- 1 tsp Black Pepper
- Salt; to taste
- Dill; garnish
Instructions:
1. 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.
2. Place mixture into a bowl and whip for a few more minutes, trying to incorporate air and doubling the volume.
3. 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 Mousse Tartlets
Ingredients
- 24 Pre-Made Tartlet Shells
- 150 grams Philadelphia Cream Cheese
- 150 grams Salmon
- 40 grams Salmon Caviar
- 1 tbsp Mayonnaise
- 1 tbsp Lemon Juice
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 1 tsp Horseradish
- 1 tsp Black Pepper
- Salt to taste
- Dill for garnish
Instructions
- 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.
