Vol-au-vent stuffed with salmon mousse

The salmon mousse is a delicious and versatile cream that we can use to prepare delicious appetizers or snacks for the aperitif.

seasson	Summer, Spring
Ingredients	8
ease of the	Easy to do so
Reading in	15 minutes

Salmon Mousse: quick and easy recipe for our salmon appetizers

The salmon mousse is a delicious and versatile cream that we can use to prepare delicious appetizers or snacks for the aperitif. This recipe is easy and fast, you only need a chopper to blend all the ingredients together.

Once ready, we can use it to stuff vol au vent and puffè, canapés or bruschetta. In short, we can indulge with imagination!

Smoked salmon mousse

Salmon is a great classic of the Christmas holidays, often present on the table on Christmas Eve and on Christmas and New Year. Our smoked salmon mousse will enrich our table even more and offer more choice to our guests.

To make it you need only smoked salmon, robiola and a little fresh cream, which gives the mousse a light taste and a frothy appearance. We can then put it in a sac à poche, but if we don’t have it, it can also be fine to smear it with a teaspoon.

With our salmon mousse we chose to stuff the vol au vent and to season the bread canapés for sandwiches. The canapons made them in the shape of a star with a simple biscuit mold, but they are very nice even square or triangles. To complete the dish, we added lemon zest, black pepper and chives, but parsley or a mix of dried herbs can also be fine.

Variants

We opted for robiola and fresh cream, to have a delicate flavor that would enhance the taste of salmon. But we can replace the robiola with creamy cheese, mascarpone or ricotta (well drained). The salmon mousse without cream can be done the same and it will still be excellent, just a little more compact.

This salmon cream is prepared in a few minutes and therefore we recommend to do it just before serving. But if we want to play in advance, we can prepare it first, keep it in the fridge and put it in the sac à poche at the time of using it.

Come on, try this very easy recipe, perfect for the Christmas tables and, if you like, send us the photos of your salmon canapés!

Salmon Mousse

vol au vent con mousse al slmone

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 200 g Smoked salmon
• 200 g robiola
• 60 ml fresh cream
• 8 vol-au-d've
• 12 of the same Cants of pancarrè
• 1 lemons the rind
• Black pepper q.b
• chives q,b

Method

 

1. We put the smoked salmon in the chopper and add the robiola. Let's add the fresh cream and whisk so as to have a creamy mixture.
   
2. 
3. We put the salmon mousse in a sac à poche and fill the vol au vent.
   
4. At the vol au vent we can accompany salmon canapés. We made them with bread for tramezzini cut in the shape of a star and passed in a static oven at 170 degrees C for 6-8 minutes (or in a ventilated oven at 160 degrees C for the same time). But we can also use a toaster to do first, they will be delicious the same. If we are in a hurry we can also cut into four squares (or triangles) of the pancarrè slices and so we will also have less bread scrap.
   
5. We decorate both the vol au vent and the canapés with lemon zests (we made them with riga-limoni), ground black pepper and fresh peltile chives (cut with scissors)
   
6. A part of the mousse we can put it in the bowls and bring it to the table with slices of toast, perhaps in the shape of a star.