Smoked Salmon Mousse with Crème Fraîche, Lime and Dill
This is the perfect dish to serve as a starter during the holiday season.
- 9.7 ounces (275 g) smoked salmon
- 2½ cup (570 ml) heavy cream
- Juice of 1 lemon
- ½ cucumber peeled, diced
- 3 Tablespoons fresh chives, chopped
- ground black pepper, to taste
- To make the mousse, add the smoked salmon to a Vitamix and select Variable 1. Press start, increase the speed to Variable 3 and blend the smoked salmon to a smooth paste
- Reduce the speed to Variable 2, remove the lid plug and gradually pour in the cream, with the Vitamix running. You might need to use the tamper to stir the ingredients around a little
- Once the mixture is smooth and lightly whipped, transfer to a bowl and fold in the lemon juice, 3 tbsp of the diced cucumber, the chives and black pepper, to taste. Cover and place in the fridge for 1 hour, along with the remaining diced cucumber in a separate container
- Brush each dariole mold with groundnut oil and use the smoked salmon to line each one, starting by placing strips around the edges (with a slight overhang over the top) then placing some in the bases. Ensure that there are no gaps.
- Remove the mousse from the fridge and spoon some into each mold, leaving a 1.5cm gap at the top. Fold the overhanging smoked salmon over the top of the mousse so it is completely sealed, then cover each mold in cling film and place in the fridge. Remove the molds for 15 minutes before serving
- To make the sauce, lightly mix the crème fraîche in a bowl to loosen it. Add the lime segments and the chopped dill. Taste, season and add a little runny honey to sweeten.
- To serve, carefully run a knife around the edge of each mold to loosen the smoked salmon mousse and turn out onto serving dishes. Add a spoonful of the sauce to each dish, and dress the plate with chopped chives, salmon roe, dill tips, diced cucumber and a few lime segments