Smoked Salmon Mousse Recipe
Puff Pastry, Lemon Curd, Fresh Dill
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Ingredients
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Puff Pastry
Smoked Salmon Mousse
Lemon Curd
Method
Puff Pastry Preparation
- 1
Prepare Puff Pastry
Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface to about 1/8 inch thick. Cut into desired shapes for your base (circles or squares).
- 2
Egg Wash
Beat the egg in a small bowl and brush it over the puff pastry shapes to give them a golden color when baked.
- 3
Bake the Pastry
Place the pastry shapes on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden and puffed up. Remove from the oven and let cool.
Smoked Salmon Mousse Preparation
- 4
Blend the Mousse
In a food processor, combine the smoked salmon, cream cheese, fresh dill, lemon juice, salt, and black pepper. Blend until smooth and creamy.
- 5
Chill the Mousse
Transfer the mousse to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
Lemon Curd Preparation
- 6
Combine Ingredients
In a saucepan, whisk together lemon juice, lemon zest, sugar, and eggs until well combined.
- 7
Cook the Curd
Place the saucepan over medium heat and cook while stirring constantly until the mixture thickens and coats the back of a spoon (about 10-15 minutes).
- 8
Add Butter
Remove from heat and stir in the cubed butter until completely melted and smooth.
- 9