Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, smoked salmon mousse tramezzini π. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Smoked salmon mousse is made with cream cheese and served on cucumber slices. It's an easy recipe that produces impressive results! Smoked salmon is a delicacy, and smoked salmon mousse is even better.
Smoked salmon mousse Tramezzini π is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Smoked salmon mousse Tramezzini π is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook smoked salmon mousse tramezzini π using 4 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Smoked salmon mousse Tramezzini π:
- Prepare 4 slices Crustless bread
- Prepare 80 g smoked salmon
- Get 100 g ricotta
- Make ready Some fresh chives
Our Smoked Salmon Mousse is made with Wild Salmon from the icy cold waters of the Pacific Northwest. No artificial colors or preservatives, just simple ingredients for a delicious dip that's perfect for entertaining. The National Trust's smoked salmon and cream cheese mousse recipe for a light and delicious pre-turkey starter this Christmas. Smoked salmon and cream cheese make this tasty mousse National Trust.
Instructions to make Smoked salmon mousse Tramezzini π:
- Whizz up salmon, ricotta and chives in a food processor until smooth
- Cut bread into little triangles. Spread on top, easy π
Pipe or dollop mousse onto cucumber slices; garnish with dill. Whisk together the lemon juice, olive oil, salt and several grindings of black pepper. Although salmon mousse is quite easy to make, there is something so decadent and festive about it. My version is just three ingredients, whipped to a silky smooth texture and easily pipeable. Today I am not only sharing my recipe but two ways to serve it in smoked salmon appetizers!
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