INGREDIENTS
Smoked Salmon Mousse
8 oz smoked salmon
1/4 cup heavy cream
12 oz cream cheese
4 oz mascarpone
1 ea lemon, juice only
1 Tbsp dill, chopped
3 ea English cucumbers, cut into boats
Garnish
1 bu dill
1 small tin Paddlefish caviar
METHOD
Smoked Salmon Mousse
1. Combine smoked salmon, heavy cream, cream cheese, mascarpone and lemon in Robot Coupe. Combine until smooth, scraping down the sides as needed.
2. Fold in chopped dill. Place in a pastry bag and reserve.
Cucumber Boats
1. Split the English cucumbers down the middle, scoop out seeds and remove a small strip from the bottom to create a flat surface.
2. Gently pipe the smoked salmon mousse down the scooped out center of the cucumber. Using a small offset spatula or the back of a knife spread out mousse removing any excess. The mousse should be flush with the top of the cucumber boat.
3. Gently wrap each boat in plastic wrap and refrigerate for 2 hours to firm the mousse.
ASSEMBLY
1. Unwrap each cucumber boat and slice 1/2 in thick slices, taking care not to pull out the mousse. Top each slice with a dollop of caviar and a sprig of dill.
Recipe provided by Melissa Chickerneo, Blue Plate Catering, during the 2015 Art of Catering Food conference in Salt Lake City.
The Art of Catering Food is brought to you in part by:
