Salmon canapés with tomato mousse

The delicate amuse-bouche for true connoisseurs.

Ingredients (makes 16 portions):
1 Mövenpick smoked salmon fillet, approx. 110 g
2 sheets of gelatine
100 g of dried tomatoes in oil
1½ dessert spoons of half-fat cream
50 g of double-cream cheese
1 dessert spoon of cream
salt, freshly ground black pepper
1 tablespoon of three-colour peppercorn mix
16 pumpernickel rounds or 4 slices of sandwich loaf
½ bunch of chives


Soak the gelatine in cold water.

Drain and finely chop the dried tomatoes. Cook with the half-fat cream in a small, covered pan for five minutes, then remove the lid and reduce to half the volume. Sieve the cream and squeeze the tomatoes well.

Now squeeze out the gelatine and dissolve in the hot cream. Cool but do not allow to set.

Combine the ‘tomato cream’ and the double-cream cheese. Beat the cream until stiff and fold in. Season with salt and pepper. Allow the mousse to stand in the refrigerator for at least 2 hours.

Crush the mixed peppercorns in a mortar to a medium-fine consistency. Cut the fillet into equally-sized slices. Sprinkle with the peppercorn mixture.

Just before serving, place a slice of fillet on each of the pumpernickel rounds, pepper-side up. If using slices of sandwich loaf, toast and cut each slice into 4 triangles.

Transfer the mousse into a piping bag with a smooth nozzle and pipe onto the slices of salmon. Garnish each portion of mousse with a chive.

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