Name: Salmon mousse
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 4 eggs; 2 x 220g pkts smoked salmon; 2 x 250g pkts cream cheese, at room temperature; 125ml (1/2 cup) fresh lemon juice; 20.00 ml finely grated lemon rind; 40.00 ml coarsely chopped fresh dill; Salt & freshly ground black pepper; 37.60 gm sour cream; 40.00 ml salmon roe; 1 x 150g pkt wafer crackers, to serve

Salmon mousse

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Savory smoked salmon and creamy cheese dip, perfect with bubbly cocktail to start off your dinner party in style.

Ingredients:

4 eggs
2 x 220g pkts smoked salmon
2 x 250g pkts cream cheese, at room temperature
125ml (1/2 cup) fresh lemon juice
20.00 ml finely grated lemon rind
40.00 ml coarsely chopped fresh dill
Salt & freshly ground black pepper
37.60 gm sour cream
40.00 ml salmon roe
1 x 150g pkt wafer crackers, to serve

Instructions:

In a saucepan, gently nestle the eggs and cover them with cold water. Bring to a gentle boil over medium heat and cook for 8 minutes. Drain the eggs and allow them to cool.
In each 185ml (3/4-cup) timbale mould, elegantly layer 2 slices of smoked salmon. In a food processor, blend the cream cheese, lemon juice, lemon rind, and the rest of the salmon until velvety smooth.
Transfer the luscious cream-cheese mixture into a bowl, then gently incorporate the fragrant dill. Season generously with salt and pepper for a burst of flavor.
Peel and chop the eggs, then mix two-thirds of them into the cream-cheese mixture gently. Spoon the cream-cheese mixture into molds, pressing down firmly. Cover with plastic wrap and chill in the fridge for 2 hours.
Gently transfer the mousses onto plates. Add a dollop of sour cream and a spoonful of salmon roe on top. Finish with a sprinkle of the remaining egg and serve with wafers.

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