This salmon mousse with salsa verde bites would be a perfect New Year’s appetizer washed down with a flute of sparkling wine or Champagne.
Canned or leftover baked or grilled salmon can be substituted for the smoked salmon. The appetizer can be made a day ahead and refrigerated. Cut out rye rounds, butter and toast right before serving, or serve on store-bought crostini.
Smoked Salmon Mousse
250 ml (1 cup) hot smoked salmon, flaked
22 ml (1 1/2 tbsp) mayonnaise
5 ml (1 tsp) honey
5 ml (1 tsp) Dijon mustard
5 ml (1 tsp) shallot, minced
5 ml (1 tsp) lemon juice
3 slices rye bread
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30 ml (2 tbsp) butter, melted
Dill sprigs, for garnish
Walnut Salsa Verde
75 ml (1/3 cup) walnuts
30 ml (2 tbsp) minced sweet gherkins
30 ml (2 tbsp) each chopped fresh dill, mint and parsley
15 ml (1 tbsp) olive oil
5 ml (1 tsp) capers, minced
5 ml (1 tsp) lemon juice
1 ml (1/4 tsp) garlic powder
Pinch red pepper flakes
In a medium bowl, combine salmon, mayonnaise, honey, Dijon mustard, shallot and lemon juice and set aside. In another bowl, combine walnut salsa verde ingredients.
With a cookie cutter or shot glass and a knife, slice rye bread into 4-cm (1 1/2-inch) rounds and brush each side with melted butter. In a non-stick skillet over medium heat, toast rye bread rounds until browned on both sides.
Place rye bread toasts on a plate and spoon 15 ml (1 tbsp) of the smoked salmon mixture on top. Follow with 5 ml (1 tsp) of walnut salsa verde. Garnish with a sprig of dill.
Serve immediately.
Makes 15 to 18 pieces.
Nutritional information per 2-piece serving: 134 calories; 4 g protein; 9 g fat (3 g saturated fat); 8 g carbohydrate; 11 mg cholesterol; 1 g fibre; 271 mg sodium.
Source: California Walnuts, http://www.walnutinfo.com
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