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Salmon mousse brioche
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Portable brioche rolls wrapped in napkins, chilled and ready for a picnic in an airtight container near ice packs.
Ingredients:
  • 250g cream cheese, softened
  • 1 large lemon, juiced
  • 100g smoked salmon
  • 40.00 ml dill sprigs, chopped
  • 12 small brioche (see note)
Instructions:
  • Combine cream cheese, 1/4 cup lemon juice, and salmon in a food processor. Blend until creamy. Transfer the mixture to a bowl, then fold in dill and season with salt and pepper.
  • Remove the tops of the brioche and set aside. Gently hollow out the center of the brioche using a small, sharp knife.
  • Fill the brioche with cream cheese mixture and top with brioche lids.

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