Smoked Salmon Mousse

8 Ingredients

Number of servings

6

5milliliter virgin olive oil spray
1 1/2teaspoons gelatine powder
1tablespoons lemon juice
100grams smoked salmon, roughly chopped
220grams cream cheese
12 slice white sandwich bread, crusts removed
1tablespoons chives, finely chopped
1/2 cup fish stock

Nutrition per serving

12% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Place salmon and cream cheese into a food processor and pulse until well combined.

Step 2 of 6

Combine gelatine and 1 tablespoon cold water in a microwave safe jug to soften. Add fish stock and lemon juice. Microwave on HIGH (100%) for 30 seconds and whisk to dissolve gelatine. Cool.

Step 3 of 6

Pour gelatine mixture into food processor with salmon mixture. Pulse until well combined. Stir through chives or dill.

Step 4 of 6

Lightly grease a 1 1/4 cup capacity bowl and line with plastic wrap. Pour mousse mixture into prepared bowl. Cover with plastic wrap and refrigerate for 3-4 hours to set.

Step 5 of 6

Turn out onto a serving platter. Serve with bread wafers.

Step 6 of 6

To make bread wafers; preheat oven to 180°C. Line 2 large baking trays with baking paper. Using a rolling pin, roll slices of bread until thin. Cut each into 4 small triangles. Place onto prepared trays and spray with olive oil. Bake for 10-15 minutes or until light golden and crisp. Cool. When cold store in an airtight container. Can be made 1 week in advance.