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Smoked Salmon Mousse with Walnut Salsa Verde
Smoked Salmon Mousse with Walnut Salsa Verde bites are perfect for entertaining and will make your guests’ palates tingle. A teaspoon of the walnut salsa verde adds a hit of tanginess to the rich flavours and creamy texture of the smoked salmon mousse.
Ingredients
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Methods/steps
Combine salmon, mayonnaise, honey, Dijon mustard, shallot and lemon juice in a medium bowl and set aside.
In another bowl, combine the walnut salsa verde ingredients.
With a cookie cutter or shot glass and a knife, slice the rye bread into 1 ½-inch (3.5 cm) rounds and brush each side with melted butter. Toast the rye bread rounds in a non-stick skillet on medium heat until browned on both sides.
Place rye bread toasts on a plate and spoon 1 tbsp (15 mL) of the smoked salmon mixture on top. Follow with 1 tsp (5 mL) of walnut salsa verde.
Garnish each with a sprig of dill.
Serve immediately.
Additional Tips
Tip: Smoked salmon can be substituted with canned or leftover baked or grilled salmon. The smoked salmon and walnut salsa verde can be made a day ahead and refrigerated. Cut out rye toast rounds, butter and toast right before serving, or serve on store-bought crostini.
PER SERVING (2 pieces): about 134 cal, 4 g pro, 9 g fat (3 g sat. fat), 8 g carb, 1 g fibre, 11 mg chol, 271 mg sodium. %RDI: 2% calcium, 4% iron, 4% vit A, 4% vit C.
Source: walnutinfo.com
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