Smoked Salmon Mousse Canapes
Ingredients
- 1 1/2 tbsp Water
- 1/2 tsp Gelatin – unflavored
- 4 oz Smoked salmon
- 1/2 cup Sour cream
- 1 tbsp Horseradish – prepared
- 1 tbsp Fresh dill – chopped
- 1 tsp Heavy cream
- 1/8 tsp Kosher salt
- Savory cracker
Instructions
- In a small saucepan, heat water to a simmer. Remove from heat, and add gelatin, stirring to blend. Let cool.
- In your food processor, pulse smoked salmon, cooled gelatin mixture, sour cream, horseradish, dill, cream, and salt until combined. Transfer salmon mousse to an airtight container, and refrigerate until cold and firm, approximately 6 hours or overnight.
- Place cold salmon mousse in a piping bag fitted with a large open-star tip. Pipe mousse in a decorative pattern onto each cracker.
- Garnish each canapé with a sprig of dill, if desired and serve immediately.