Indulge in the symphony of flavors with our tantalizing smoked salmon and chive mascarpone mousse, complemented by the vibrant tang of pink pickled onions. This culinary masterpiece is a feast for the senses, a harmonious blend of textures and tastes that will captivate your palate. From the delicate smokiness of the salmon to the creamy richness of the mascarpone, each bite is an adventure, while the pickled onions add a delightful burst of acidity, creating a perfect balance in every spoonful. Let us guide you through the simple steps to recreate this exquisite dish, a true testament to the art of culinary excellence.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
SMOKED SALMON AND CHIVE MASCARPONE MOUSSE WITH PINK PICKLED ONIONS
Categories Dairy Fish Cocktail Party Fall Gourmet
Yield Makes 28 hors d'oeuvres
Number Of Ingredients 16
Steps:
- To prepare the salmon:
- In a small saucepan sprinkle gelatin over lemon juice and soften 10 minutes. In a bowl with an electric mixer beat together mascarpone and 1/2 cup sour cream until combined well. Quarter eggs and with back of a spoon force through a coarse sieve into mascarpone mixture. Add horseradish and stir well.
- Add remaining 1/4 cup sour cream to gelatin mixture and heat over moderately low heat, stirring, just until gelatin is dissolved. Add gelatin mixture to mascarpone mixture and stir well.
- Cut about one third salmon into strips and arrange 1 in every other ridge of a 3-cup brioche or other mold, letting ends hang over edge. Chop remaining salmon into 1/2-inch pieces and fold with chives into mascarpone mixture. Spoon mousse into mold and fold ends of salmon strips over top. Chill mousse, covered, at least 2 hours, or until firm, and up to 2 days. Run a thin knife along inside of each ridge of mold and dip mold into a bowl of hot water a few seconds. Invert a plate over mold and invert mousse onto it.
- With a slotted spoon arrange pickled onions decoratively on and around mousse touching each other, and keeping covered with plastic wrap.
- Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan. Chill mushroom rolls, covered, at least 1 hour and up to 1 day.
- Preheat oven to 425°F.
- Bake mushroom rolls in upper third of oven 15 minutes, or until golden. Halve rolls crosswise and tie a chive around each half.
- To make the pink pickled onions:
- In a saucepan barely cover onions with cold water. Bring water to a boil and simmer 1 minute. Drain onions in a colander and return to pan with vinegar, salt, and cold water to just cover. Bring liquid to a boil and simmer 3 minutes. Remove pan from heat and cool onions in liquid. Pickled onions may be made 1 week ahead and chilled in liquid, covered. Makes about 2 cups.
SMOKED SALMON ROLLS WITH ARUGULA, MASCARPONE, CHIVES, AND CAPERS
Provided by Food Network
Categories appetizer
Time 30m
Yield 24 hors d'oeuvres or 6 appetiz
Number Of Ingredients 7
Steps:
- Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.
- Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).
- Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving.
- Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.
SMOKED SALMON MOUSSE
I have used regular canned salmon and added a little liquid smoke when I was unable to find canned smoked salmon. You could substitute hot smoked flaked salmon for the canned.
Provided by dawnie2u
Categories Spreads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
- Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
- Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
- Remove the skin and cartilage from the salmon and flake.
- Fold in the finely flaked salmon.
- In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
- Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
- Cover and chill for at least 4 hours.
- Serve with cracked pepper water crackers, or plain water crackers.
Nutrition Facts : Calories 127.4, Fat 11.3, SaturatedFat 5.2, Cholesterol 33.2, Sodium 390.5, Carbohydrate 3.2, Fiber 0.1, Sugar 0.7, Protein 3.8
SMOKED SALMON - PICKLED
Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.
Provided by Derf2440
Categories Lunch/Snacks
Time P12DT30m
Yield 6-12 serving(s)
Number Of Ingredients 9
Steps:
- In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
- Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
- Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
- Season with salt and pepper and add the bay leaf.
- Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
- When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.
Tips:
- For the best results, use high-quality smoked salmon. Look for salmon that is firm and has a deep pink color.
- When making the mascarpone mousse, be sure to whip the cream until it is stiff peaks. This will help the mousse to hold its shape.
- If you don't have any pink pickled onions, you can make your own by following the recipe in the article.
- To serve, spoon the mascarpone mousse into small glasses or ramekins. Top with the smoked salmon and pickled onions. Garnish with fresh chives.
Conclusion:
Smoked salmon and chive mascarpone mousse with pink pickled onions is a delicious and elegant appetizer that is perfect for any occasion. It is easy to make and can be prepared ahead of time. The combination of smoked salmon, mascarpone cheese, and chives is simply irresistible. The pink pickled onions add a pop of color and flavor that takes this dish to the next level.
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