FOOD + DRINK, RECIPES + menus | November 7, 2008

My 2-Minute Smoked Salmon Mousse Recipe

a la di stasio cookbook :: smoked atlantic salmonmousse

Once you know this recipe, lack of time cannot not be used as an excuse to bring store-bought antipasto, cheeses, terrines and pates with fine crackers at a potluck tapas night. It takes 2 minutes to make and requires no cooking skills.

At a friend’s party last weekend, I served my Smoked Salmon Mousse Dip with bakery-made croutons. I could have bake my own croutons but it saves time to bought croutons at a fine bakery. When you think that a bag of bakery croutons costs about the same as buying the baguettes; I do not see why I would do it myself. Plus, the bakery usually put several types of bread in a single bag.

My smoked salmon mousse was a hit with the party guests. They asked for my recipe. I am sad that I did not took a picture.

The Birth of a Recipe

I adapted my Salmon Mousse dip from the recipe of a beloved cookbook in Quebec, A la di Stasio. About 7 millions live in Quebec and she sold 500,000 copies of the French copy. Hopefully for you, the English version was released in September 2008. Josee di Stasio is known for her comfort food philosophy.

I adapted the quantities and the seasoning to my taste. I put less prepared horseradish, more lemon zest and juice plus I add a French shallot. I only put a small amount of pepper to preserve the color of the mousse since I never carry white pepper.

Kim’s Smoked Salmon Mousse Recipe

Adapted from A la di Stasio by Josee di Stasio

Ingredients to feed 12 people during the cocktail hour:

  • 360g (13 ounces) smoked Atlantic salmon – I cut the slices in half while they rest in the packages
  • 2 teaspoons prepared horseradish – I bought the Kühne brand
  • Zest of one lemon, finely grated
  • Juice of one lemon
  • 150 ml (5 ounces) 35% cooking crème – must use 35%
  • 1 tablespoon chives, finely chopped
  • 1 French shallot, finely chopped
  • Freshly ground pepper

I bought my smoked salmon at La Vieille Europe. It is crucial to buy a top-quality smoked salmon. I found that Atlantic salmon tastes the best for a mousse dip.

Instructions:

  1. Put the salmon, horseradish, zest and lemon juice, French shallot in the food processor bowl. Roughly chop with pulse.
  2. Add the crème slowly by pouring a little bit at a time until you get the texture of a spread. Still use the pulse button.
  3. Transfer the mousse in a bowl. Mix the chopped chives and add freshly ground pepper to taste.

How to Serve?

< 1 minute option: I serve it with croutons made of different types of bread from Première Moisson. A quick set up is to place the croutons in a bread bowl and let the guests simply dip into the mousse.

2 minutes option: If you can afford a few more minutes in preparation, do the dishing. You can put the mousse on the croutons and finish it with a 1-inch chive piece.

5-minute option: For a fresher taste, replace the croutons with Belgian endives and cucumber slices. Top it with trout or salmon eggs and fresh dills. If you use cucumbers, lightly dig into the center with a spoon. It helps the mousse stay in place and removes some of the excess water.

Serve the smoked salmon mousse appetizers with a glass of wine or Brut Champagne. Your guests will be in delight. If you are looking for more ideas of easy entertaining, read my 15-minute Party Plan.

SOURCING:
+ A la di Stasio by Josee di Stasio – $19.76 CAD at Indigo.ca
+ image of mousse on endive from Les Cinq Sens

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5 Responses to “My 2-Minute Smoked Salmon Mousse Recipe”

  1. I also LOVE to serve appetizers in endive leaves… they look like little gondoles, don’t you think?

  2. Kim, I do believe your site is getting better and better over time. I have always been so impressed by you but there are times when you outdo yourself!! As I peruse your information filled posts and beautiful photos — I am elated with each new find!!

    Happy Friday!!

  3. May be one day i will try this recipe :).

  4. I have to say that Kim’s salmon mousse was FANTASTIC. I had the chance to taste it at my tapas party and it’s the perfect entertainment appetizer.

    I also love the idea of serving it in an endive leaf. Another option, would be to use a little container made with banana leaves secured with toothpicks. We have made some in my Thaï cooking class and they take a minute to make. The dark green and the salmon coloured mousse would make a nice contrast.

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