Best Smoked Salmon Mousse With Caviar Recipes

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BLINIS WITH SMOKED SALMON AND CAVIAR



Blinis with Smoked Salmon and Caviar image

There's no more festive or luxurious party snack than buckwheat blinis with caviar and smoked salmon, but with chef Jenn Louis's recipe, they're easy to make at home.

Provided by Jenn Louis

Categories     appetizer

Time 2h15m

Yield 6 servings

Number Of Ingredients 12

1 cup whole milk
5 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1/3 cup buckwheat flour
4 teaspoons sugar
1/4 teaspoon kosher salt
1 1/4 teaspoons active dry yeast
2 large eggs, lightly beaten
4 ounces crème fraîche
4 ounces smoked salmon
2 ounces caviar of your choice
minced chives

Steps:

  • Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½-1¾ hours.
  • After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate-the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
  • Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar-the more the better!

SALMON MOUSSE WITH SALMON ROE AND CRUDITES



Salmon Mousse with Salmon Roe and Crudites image

Categories     Fish     Cocktail Party     Kid-Friendly     Summer     Gourmet     Small Plates

Yield Serves 12 to 14 as an hors d'oeuvre

Number Of Ingredients 13

fresh coriander leaves for garnish
2 tablespoons cold water plus 1/3 cup boiling water
1 tablespoon fresh lemon juice
1 envelope (about 1 tablespoon) of unflavored gelatin
1/2 pound thinly sliced smoked salmon
a 7 1/4-ounce can salmon, drained and the skin discarded
1 1/2 cups sour cream
1/4 teaspoon Tabasco, or to taste
1/4 cup finely chopped scallion
1 cup heavy cream
1/4 cup salmon roe
celery leaves for garnish
assorted crudités such as cucumber, celery, jícama, daikon, and blanched snow peas

Steps:

  • Line the bottom of an oiled 5-cup charlotte mold or soufflé dish with a round of wax paper, oil the paper, and press the coriander leaves face down onto the paper decoratively. in a small bowl combine the cold water and the lemon juice, sprinkle the gelatin over the mixture, and let it soften for 2 minutes. Add the boiling water and stir the mixture until the gelatin is dissolved. In a food processor blend together the smoked salmon, the canned salmon, the sour cream, and the Tabasco until the mixture is smooth, add the gelatin mixture, the scallion, and salt and pepper to taste, and blend the mixture until it is combined well. In a large bowl beat the heavy cream until it holds soft peaks, add it to the salmon mixture, and pulse the motor until the mousse is just combined. Pour the mousse into the prepared mold and chill it, covered, for at least 8 hours or overnight.
  • Dip the mold into a large pan of hot water for 2 seconds and run a thin knife around the edge. Invert a platter over the mold and invert the mousse onto the platter. (If the coriander leaves stick to the wax paper, replace them on top of the mousse.) Spoon the salmon roe around the edges of the mousse, garnish the platter with the celery leaves, and serve the mousse with the crudités.

SMOKED SALMON MOUSSE



Smoked Salmon Mousse image

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

4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
½ lemon, juiced
½ teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe

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 MOUSSE WITH BLACK- BREAD TOASTS AND SALMON CAVIAR



Smoked-salmon mousse with black- bread toasts and salmon caviar image

Categories     appetizer

Time 30m

Yield Hors d'oeuvres for eight to 10 people

Number Of Ingredients 10

6 ounces Eastern smoked salmon, cut into small pieces
1/2 cup softened sweet butter (unsalted)
1/2 cup creme fraiche
1 long sprig of dill, finely chopped
3 chives, minced
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper to taste
1 small loaf of sliced black bread
Fresh red salmon caviar
Dill for garnish

Steps:

  • Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
  • When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
  • Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.

CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES



Caviar and Smoked Salmon on Toasted Brioche Cubes image

Categories     Appetizer     Cocktail Party     New Year's Eve     Salmon     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 5

five 3/4-inch-thick slices brioche loaf or challah
1/2 pound thinly sliced smoked salmon
5 tablespoons unsalted butter
about 2.5 ounces caviar
1/3 cup crème fraîche or sour cream

Steps:

  • Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
  • Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.

LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR



Le Bernardin's Salmon-Caviar Croque-Monsieur image

When the stock market is doing well, people with money to spend go out to spend it - thereby serving as unwitting patrons of the culinary arts. In the late '90s, the chef Eric Ripert said, "Everybody was a bit, I think, crazy and inclined to indulge in excess because of the end of the millennium." His contribution to the madness was this croque-monsieur layered not with ham and béchamel but with something even more indulgent: smoked salmon, Gruyère and caviar on brioche. Make it home, and don't look at the grocery bill. It is in service of luxurious flavor.

Provided by Amanda Hesser

Categories     dinner, easy, lunch, quick, weekday, appetizer, main course

Time 10m

Yield Serves 2 to 4

Number Of Ingredients 5

4 slices fine-textured brioche or white bread, crusts removed
About 1 1/2 ounces Swiss Gruyère cheese, sliced paper thin
1 ounce fresh or pasteurized sturgeon caviar
2 to 4 slices smoked Atlantic ++or Norwegian salmon
2 tablespoons clarified butter

Steps:

  • Put the bread on a work surface. Cover two of the slices with cheese in a single layer. Spread a layer of caviar on the cheese, not quite to the edges. Cover with a slice of smoked salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with the remaining bread slices.
  • Heat 1 tablespoon of the butter in a nonstick skillet over medium heat. Lay the sandwiches in the skillet and cook, pressing down gently with a spatula, taking care that none of the caviar oozes out, until browned on one side. Add the remaining butter, turn the sandwiches over and fry on the second side until toasted. Transfer the sandwiches to a cutting board, slice each in quarters and serve.

SALMON HORSERADISH MOUSSE WITH CAVIAR



Salmon Horseradish Mousse with Caviar image

Categories     Citrus     Dairy     Fish     Herb     Appetizer     Cocktail Party     Quick & Easy     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 16 to 20 as an hors d'oeuvre or 8 to 10 as a first course

Number Of Ingredients 14

1 envelope unflavored gelatin (about 1 tablespoon)
1/2 cup cold water
3 tablespoons chopped onion
1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled
2 tablespoons fresh lemon juice
a 14 3/4-ounce can sockeye salmon, drained, or 1 1/4-pound fresh salmon fillet, cooked and crumbled (about 2 cups)
a 6-ounce jar horseradish, drained and squeezed dry (about 1/4 cup)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon paprika
2 ounces salmon roe
Accompaniment: cocktail rye bread or crackers

Steps:

  • In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
  • In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
  • Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
  • Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
  • Serve mousse with bread or crackers.

AVOCADO AND SMOKED SALMON MOUSSE



Avocado and Smoked Salmon Mousse image

Provided by Emeril Lagasse

Categories     appetizer

Time 41m

Yield Serves about 20 as an hors

Number Of Ingredients 11

8 ounces thinly sliced smoked salmon
8 ounces cream cheese, softened
1 cup sour cream
1 teaspoon hot pepper sauce
1/4 teaspoon salt
2 tablespoons fresh lemon juice
1 teaspoon unflavored gelatin
1/2 cup minced scallions
1 large ripe avocado, peeled, pitted, and cut into thin slices
1(5-ounce) jar salmon roe
Toasted croutons or crackers, for dipping

Steps:

  • Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers.

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