Christmas Salmon Mousse Appetisers

INGREDIENTS

Salmon Mousse

• 200g Smoked Salmon from Bakkafrost
• 200g Fresh Salmon from Bakkafrost
• 100g crème fraîche (about 7 tbsp/ 100 ml)
• 3.5 tbsp/ 50ml double cream (or heavy cream)
• 2 tsp/ 10ml finely chopped chives or dill
• Sea salt (or kosher salt), to taste  

For Assembly & Serving

• Brown bread, toasted
• Fresh dill sprigs or chive flowers, for garnish  

INSTRUCTIONS

Step 1

Preheat the oven to 200°C. 

Step 2

Place the fresh salmon on a lined baking sheet, season lightly with salt, and roast for about 20 minutes until cooked through.

Step 3

Remove the salmon from the oven and allow to cool slightly. Remove and discard the skin.

Step 4

Blend the cooked salmon with crème fraîche and double cream until smooth. Fold in the chopped chives or dill and season with salt to taste.

Step 5

Transfer the mixture to a piping bag fitted with a plain nozzle and chill in the refrigerator for at least 1 hour.

Step 6

Lay out a rectangle of cling film or parchment paper. Arrange the smoked salmon slices lengthwise, slightly overlapping, to form a solid rectangle.

Step 7

Pipe a line of the mousse along one edge of the smoked salmon. Using the cling film or parchment, roll tightly into a neat log. Twist the ends to secure and chill for at least 1 hour until firm.

Step 8

Remove from the refrigerator and slice as desired.

• For canapés: cut into bite-sized rounds and serve on toasted bread with garnish.  
• For a starter: cut into longer portions and serve with salad, capers, and cornichons.