Salmon Mousse Tartlets

Salmon Mousse Tartlet with Red Caviar and Dill
Salmon Mousse Tartlets with Red Caviar and Dill

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.

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 French 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

A delightfully classic Salmon Mousse, perfect for hors d'ouevres at your next party.
0 from 0 votes
Print Pin Rate
Course: Appetizer
Cuisine: French
Keyword: Salmon Mousse
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 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.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.