Ingredients:
2 cans Sockeye salmon smashed
80z. cream cheese
2 tbs. sour cream
1 tbs. mayonnaise
2 tbs. diced capers
4 tbs. chopped fresh dill
1 lemon juiced and seeded
salt and white pepper to taste
1 [16 0z.] box of puff pastry sheets
Serving Suggestion:
Salmon Mousse Pastries are excellent cold or room temperature. The pastry can be made the day before and stored in a sealed container. The mouse should be made the same day and put into a quart size zip bag until ready to serve by cutting one corner and piping into pastry rounds. Yield: 60 rounds
Mix:
Thaw and use pastry according to package directions. Cut thawed pastry into 1 inch rounds with a cooking cutter and place onto baking sheet. Cook half way and remove pastry from the oven to make a bowl impression into the center if each round. Continue cooking for remaining time. Cool on wire racks and store until ready to fill and serve.
Combine all other ingredients and mix thoroughly until well mixed and fluffy. Fill salmon mousse into a zip bag, seal and store until ready to serve and fill pastry cups. Pipe mousse into pastry using the zip bag.
Cooking Time: Prep - 20 minutes; Cook - 10 to 45 min. depending on the size of baking sheet used
Best of luck to the Walking Fish Theatre! We hope you enjoy Otolith's Salmon Mousse Pastries at your fundraiser event, "Gala Under the Sea."
2 cans Sockeye salmon smashed
80z. cream cheese
2 tbs. sour cream
1 tbs. mayonnaise
2 tbs. diced capers
4 tbs. chopped fresh dill
1 lemon juiced and seeded
salt and white pepper to taste
1 [16 0z.] box of puff pastry sheets
Serving Suggestion:
Salmon Mousse Pastries are excellent cold or room temperature. The pastry can be made the day before and stored in a sealed container. The mouse should be made the same day and put into a quart size zip bag until ready to serve by cutting one corner and piping into pastry rounds. Yield: 60 rounds
Mix:
Thaw and use pastry according to package directions. Cut thawed pastry into 1 inch rounds with a cooking cutter and place onto baking sheet. Cook half way and remove pastry from the oven to make a bowl impression into the center if each round. Continue cooking for remaining time. Cool on wire racks and store until ready to fill and serve.
Combine all other ingredients and mix thoroughly until well mixed and fluffy. Fill salmon mousse into a zip bag, seal and store until ready to serve and fill pastry cups. Pipe mousse into pastry using the zip bag.
Cooking Time: Prep - 20 minutes; Cook - 10 to 45 min. depending on the size of baking sheet used
Best of luck to the Walking Fish Theatre! We hope you enjoy Otolith's Salmon Mousse Pastries at your fundraiser event, "Gala Under the Sea."
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