Friday, January 3, 2014

Salmon mousse tarts ... in the Thermomix

It's Summer here and the weather has been hot, hot, hot. We were having guests over for dinner and since the weather was so uncooperative, I decided on a cold starter / entree dish, rather than a hot one.

I went looking for something and found this salmon mousse recipe which could be used as a dip, if blended really smooth, or as a filling for a tart, if kept slightly chunky. I decided to go with chunky and went with salmon mousse tarts.

Note: if you don't have a Thermomix, you can do this in a blender or a food processor. The result would be the same.

  • 1/2 small red onion, , halved
  • 1 tbsp dill leaves
  • 250 g cream cheese
  • 120 g pouring cream
  • 1 tbsp lemon juice
  • 0.5-1 tbsp capers, salted
  • 250 g smoked salmon
  • chopped chives or dill to garnish
  • salt and pepper to taste

  • Place onion and dill into mixing bowl and chop for 3 sec/speed 5
  • Add cream cheese, cream, lemon juice and Tabasco and mix for 20sec/speed 4-5. Scrap down sides of bowl.
  • Add capers and salmon and mix for 30 sec/speed 5 for a smooth mousse. For a coarser texture, pulse for 1 sec / bowl lid shut / Turbo or until desired consistency is achieved.
  • Garnish with chopped chives and dill.
  • Serve in little tartlets as an entree or as a dip

To keep them chunky, I kept a close watch on the texture of the mousse and went with the pulse option in the instructions, rather than the smooth mousse option. It's important to really watch that carefully.

I had a few chunks of large smoked salmon still in the bowl when I checked the second time, after being really conservative with my blending, which pulsing once on turbo took care of.

I made these early in the day and just kept them refrigerated until it was time to serve them.

We served these in little vol-au-vent cases instead of small tartlet cases, as it held more mousse and I did not like the options I found of the tartlet shells that were on offer at the grocery store. The vol-au-vent cases worked really well.

These were delicious and this recipe is definitely a keeper. I will be serving these again for sure.

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1 comment:

  1. This sounds wonderful. Looking forward to making these little gems! Thank you.