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Smoked Salmon Mousse Canapes

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Smoked Salmon Mousse Canapes


    These bite sized appetizers are great for any celebration. These Smoked Salmon Mousse bites with dill are not only tasty but are easy to make and add a nice sophisticated touch as an appetizer or "finger food".

    • Medium



    For any special celebration I really enjoy putting together an assortment of savory bites that not only taste good but look good also.

    These smoked salmon mousse appetizers are so flavorful especially with that extra kick that comes from the horseradish. Yu can use any savory cracker as a base or, for a changeup, melba toast rounds as long as they are fairly thin, as you want the flavors of the salmon mousse to shine through

    salmon mousse canapes

    Smoked Salmon Mousse Canapes

    Course: Appetizer
    Cuisine: British
    Keyword: appetizer, canape, mousse, salmon


    • 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


    • 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.
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    Ian Cooks

    TasteofCotswoldDowns.com site owner

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