Prepare these salmon mousse tartlets with eels and surprise your guests with some delicious, colorful and, best of all, very easy to make canapes.
The salmon canapes are a classic at Christmas, one of the appetizers Christmas most wins at this time. In this recipe the canapé is presented in the form of a cream (or mousse , so that the name is more attractive) with which we fill some shortcrust pastry tartlets . The ones you see in the photos I bought already made but, obviously, if you have time to make them homemade, the dish will be much richer.
As you will now see, making salmon canapes this way is very simple. You just have to mash the ingredients and little else. Of course, to make them look beautiful you must take care of the presentation. Although filling the tartlets one by one and placing the eels on top will take a while , it is an appetizer that will look beautiful on your Christmas table.
- 15 small tartlets
- 200 g of smoked salmon
- 120 g whipping cream
- 100 g cream cheese
- Approximately 40 g of gulas
- 1 tablespoon lemon juice
- 1 pinch of white pepper
- extra virgin olive oil
- dill for garnish (optional)
- Place the cream cheese, cream, smoked salmon, lemon juice and a pinch of pepper in the glass of your blender or food processor . Blend until everything is completely processed and the texture is fine and homogeneous.
- Taste the mousse to make sure the hint of lemon and pepper is to your liking.
- Assemble a curly nozzle in a pastry bag and fill it with the salmon mousse . If you don't have much skill, you can help yourself with a tall glass, as seen in the photo below.
- Let the mousse sit for at least 30 minutes in the fridge to cool down and take on a little more consistency.
- On the other hand, heat a little oil in a pan and sauté the eels for 4 or 5 minutes. Let them cool down. We can also use them as they come out of the container, but I like to pass them lightly through the pan.
- Now we are going to assemble the canapés. To do this, fill the tartlets with the salmon mousse and place a few little eels on each one. Finally, if you like, sprinkle the tartlets with a pinch of dried dill .
- Avoid assembling the tartlets too far in advance . This will only cause the salmon cream to moisten the tartlets and they will lose their crunchiness. If you need to carry out a task you can leave the gulas sauteed and the mousse ready .
- To make these salmon canapes you can use some shortcrust tartlets like the ones I have used, some puff pastry volcanoes or, even better, some tartlets made by you .
- In relation to the previous advice, keep in mind the capacity of the "container" that you use to present the mousse because depending on it, the quantities that I provide you will yield more or less.
- If you don't like eels, you can replace them with salmon roe , for example, or a caviar substitute .
- Don't have a mouthpiece like the one in the photo? In that case, cut the peak of the pastry bag and fill the tartlets from there. If you don't have a pastry bag you can use a freezer bag , although it is much more uncomfortable to do so.
Nutrition InformationYield 15 Serving Size 1
Amount Per Serving Calories 77Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 19mgSodium 302mgCarbohydrates 1gFiber 0gSugar 1gProtein 3g