Smoked Salmon Mousse Canapes

By á-2421

Ingredients

• 1 ¼ cups whipping cream, divided
• 1 tsp finely grated lemon zest
• 1 tsp unflavoured gelatin powder
• 1/3 cup finely chopped smoked salmon (about 3 oz/90 g)
• 1 T fresh chopped dill
• 1 tsp chopped drained capers (optional)
• Dash hot pepper sauce
• 48 mini toasts, baguette slices or cucumber slices (approx.)
• chopped fresh dill & strips of lemon zest

Preparation

Step 1

In a small saucepan, combine ¼ cup of the cream and the lemon zest; sprinkle with gelatin. Let stand for 5 minutes. Heat saucepan over medium-low heat just until gelatin dissolves. Let cool to room temperature. Stir salmon, dill, capers and hot sauce into gelatin mixture in a chilled bowl, whip remaining cream to firm peaks. Fold one quarter into the salmon mixture to blend. Add into remaining whipped cream, gently folding until well blended. Cover and refrigerate until chilled and thick, about 1 hour or for up to 1 day. To serve, use a piping bag or spoon onto crackers. Sprinkle with dill or lemon zest.