Smoked-salmon mousse with black- bread toasts and salmon caviar
Published February 28, 1981
- Total Time
- 30 minutes
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Ingredients
6 ounces Eastern smoked salmon, cut into small pieces
½ cup softened sweet butter (unsalted)
½ cup creme fraiche
1 long sprig of dill, finely chopped
3 chives, minced
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper to taste
1 small loaf of sliced black bread
Fresh red salmon caviar
Dill for garnish
Preparation
- Step 1
Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
- Step 2
When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
- Step 3
Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.
Private Notes