Smoked Salmon Mousse Parcel
Elegant smoked salmon parcels filled with a light cream cheese mousse, served with lemon and fresh herbs.
8 ingredients
5 steps
Ingredients
- 1360g smoked salmon slices
- 2200g soft cheese
- 32 lemons
- 41/2 bunch chives, washed and snipped (reserve a few whole chives to garnish)
- 52 ripe avocados, peeled, destoned and sliced
- 64 slices thick sliced white bread
- 72 small star cutters
- 88 small dariole moulds
Instructions
- 1Line 8 small dariole moulds with cling film. Line each one with a layer of smoked salmon, ensuring the pieces come up to the top of the moulds. Chill in the fridge until needed.
- 2Meanwhile, mix together the soft cheese, the juice from 1 lemon and the snipped chives.
- 3Fill the dariole moulds with the soft cheese mixture, then place the avocado slices on top.
- 4Fold over the excess salmon and chill in the fridge for at least 1 hour before serving.
- 5Turn the parcels out onto small side plates to serve. Garnish with whole chives and lemon wedges.