Name: Salmon Mousse
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 12 serving(s)
Ingredients: 1 lb (450 g) salmon fillet without skin; 3 tbsp (45 ml) olive oil; 1 package (250 g) cream cheese, softened; 2 tbsp (30 ml) sour cream; ½ tsp (2.5 ml) Sriracha; 2 tbsp chives, finely chopped; 2 tbsp salmon roe (optional); A few chervil leaves or another herb of your choice, to taste450

Ingredients

- 1 lb (450 g) salmon fillet without skin
- 3 tbsp (45 ml) olive oil
- 1 package (250 g) cream cheese, softened
- 2 tbsp (30 ml) sour cream
- ½ tsp (2.5 ml) Sriracha
- 2 tbsp chives, finely chopped
- 2 tbsp salmon roe (optional)
- A few chervil leaves or another herb of your choice, to taste450

Preparation

- In a glass or ceramic baking dish, coat the salmon in the oil. Season with salt. Cover with plastic wrap. Cook in the microwave oven for 2 to 3 minutes, 1 minute at a time, until cooked. Let cool. Refrigerate for 1 hour 30 minutes or until completely chilled. Drain.
- Lightly oil a 9-inch (23 cm) tart pan with removable bottom or a pie plate. Line with plastic wrap.
- In a food processor, purée the cream cheese, sour cream, Sriracha and salmon until smooth. Use a spatula to scrape down the sides of the food processor as needed. Transfer the mixture to a bowl. Add half of the chives. Season with salt and mix gently. Spread out in an even layer in the prepared pie dish. Cover with plastic wrap and refrigerate for 2 hours.
- Remove the plastic wrap from the top of the mousse. Unmould the mousse and place on a serving dish. Remove the remaining plastic wrap from the mousse. Let sit out at room temperature for 15 minutes. Garnish with the salmon roe (if using), remaining chives and a few chervil leaves. Serve with crackers. The salmon mousse will keep for 5 days in the refrigerator.

Salmon Mousse

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Ingredients

Preparation

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