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Recipe By Jaxters

Ref: 689
Heading: Canapes & Nibbles
Cuisine: French
Food Type: Seafood
No of Portions: 20
Change no of portions required to :

Ingredients & Prep

   110 ml  Full fat Milk
   55 g  Plain flour
   40 g  Butter salted
   2 Eggs
   200 g  Cream cheese or Mascarpone
   150 g  Smoked Salmon chopped fine
   15 g  Fresh Dill chopped
   2 tsp  Lemon juice
   1/2 tsp  Freshly ground black pepper
   1 pinch  Salt
   sprinkle  Fresh dill fronds


  Step 1
Pre-heat the oven to 200°C fan.
  Step 2
Place butter in a saucepan then place on a low to med heat to melt, when melted add the flour & cook out for 5 mins stirring all the time with a wooden spoon, don't allow roux to colour.
  Step 3
Take off the heat & allow to cool, then whisk in the milk until smooth, place back on the heat stirring roux paste constantly for another 2 mins.
  Step 4
Allow the mixture to cool to warm, then put into a food mixer or in a bowl using a electric hand mixer, add half the number of eggs used & mix well, then add the rest to a smooth dough.
  Step 5
Put dough into a pipping bag with large star nozzle, then squeeze out 3cm sizes dollops onto a non-stick baking sheet or on a silicon mat or on greaseproof paper leaving enough room 4cm gap for spread.
  Step 6
When cooked remove from the oven & allow to cool, in the meantime place all the filling ingredients into a food processor & blitz to smooth, then cut the top off each bun & fill cavity with the filling & replace the top.
  Step 7
Place on a serving platter & garnish.

Suggestion & Tips

You could try smoked cooked Haddock or any other seafood of choice.
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