Equipment
Ingredients
Mousse
- 150 g smoked salmon, roughly chopped
- 150 g cream cheese, softened to room temperature
- 100 ml heavy whipping cream, chilled
- 15 ml lemon juice, freshly squeezed
- 1 g white pepper, ground
Base and Garnish
- 200 g black rye bread, crusts removed, cut into 3cm squares
- 50 g salmon caviar, chilled
- 10 g fresh dill, picked into tiny sprigs
Nutrition (per serving)
Method
Preheat the oven to 175°C/350°F and line a baking sheet with parchment paper.
Arrange the black rye bread squares in a single layer on the baking sheet and toast in the oven for 8 minutes until crisp.
Remove the toasted bread from the oven and let cool completely at room temperature.
In a mixing bowl, whip the cold heavy cream until soft peaks form.
In a food processor, blend the chopped smoked salmon, softened cream cheese, lemon juice, and white pepper until a completely smooth paste forms.
Using a rubber spatula, gently fold the whipped cream into the salmon puree in three additions, maintaining as much trapped air as possible.
Transfer the aerated salmon mousse to a piping bag fitted with a star tip. Refrigerate for 1 hour to allow the fats to firm up and the flavors to meld.
Pipe a neat rosette of the chilled salmon mousse onto each cooled toast square. Top each rosette with a small cluster of salmon caviar and a sprig of fresh dill.
Chef's Notes
- Using cold, high-fat heavy cream (at least 35% butterfat) is essential to ensure stable whipping and a light mousse.
- Do not over-process the salmon mixture once smooth; excessive friction from the food processor blade can heat and split the cream cheese.
- For the cleanest flavor profile, choose a cold-smoked salmon rather than hot-smoked, as hot-smoked will yield a drier, more pâté-like texture.
- When piping, hold the bag completely vertical over the toast and apply even pressure for uniform, professional-looking rosettes.
Storage
Refrigerator: 2 days — Store the mousse separately in an airtight container. Assemble just before serving.
