Tartlets with salmon mousse
12 servings
55 minutes
Salmon mousse tartlets are an exquisite dish embodying the elegance of European cuisine. This recipe is inspired by French gastronomy, where airy mousses and crispy pastry come together in perfect harmony. The delicate smoked salmon mousse with a spicy hint of horseradish and the freshness of lime creates a delightful balance of flavors. The puff pastry, baked to a golden crisp, serves as an elegant base for this culinary gem. Crème fraîche completes the composition, adding softness and sophistication. These tartlets are perfect for festive occasions and cozy evenings when you want to treat yourself and loved ones to something special. They pair wonderfully with white wine, highlighting the depth of flavor nuances. They can be served as an appetizer or light snack, offering a moment of true gastronomic pleasure.
1
Preheat the oven to 220 ºC.
2
Lightly dust the work surface with flour and place the puff pastry on it.
- Puff pastry: 2 pieces
3
Using cookie cutters, cut circles from the dough and place them in mini-cake molds.
4
Put it in the freezer while the mousse is being prepared.
5
Place the salmon, shallots, and celery in a food processor; blend until smooth.
- Cold-smoked salmon: 75 g
- Shallot: 1 head
- Celery: 1 stem
6
Add lime juice, horseradish, cream, salt, and cayenne pepper; whip until smooth. Check the seasoning for taste.
- Freshly squeezed lime juice: 0.5 teaspoon
- Horseradish: to taste
- Heavy cream 35% fat: 2 tablespoons
- Salt: 0.3 teaspoon
- Cayenne pepper: 0.1 teaspoon
7
Transfer to a small bowl and refrigerate until firm, about 30 minutes.
8
Fill the round muffin cups about 2/3 full.
9
Bake for about 11-15 minutes, or until the dough rises and turns golden-brown.
10
Let them cool down a bit first
11
Pour with sour cream (crème fraîche) and serve immediately.
- Creme fraiche: 2 tablespoons