Smoked Salmon Mousse Canapés in New Potato Cups with a Study of Colorful Garnishes

Yield: Makes about 16 canapés

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egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

To garnish, choose from any of the following

Preparation

Combine all the ingredients except for the potatoes in a food processor and blend until smooth. This mousse may be made and refrigerated up to 1 day in advance. If you do make this mixture ahead of time, allow it to soften before piping.

Preheat oven to 375° F.

Place the potatoes on a baking sheet and cover loosely with foil. Roast until the potatoes are tender when pierced with a fork, about 30 to 40 minutes. Allow to cool completely. (You may do this 1 day in advance.)

Cut a small piece off each end of the potato so it will stand up without rolling around, then cut each potato in half, crosswise. With a small melon baller or tomato corer, scoop a bit out of the center of each potato half. You may sprinkle the potatoes with a little salt and pepper if you like.

Fit a pastry bag with a star tip and fill the bag about 1/2 full with the mousse. Pipe a rosette in the center of each potato half and garnish. Refill the bag as needed with mousse, pressing the new addition down towards the tip of the bag with a wooden spoon or spatula to prevent air pockets.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 19, 2009.

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: entertaining, potatoes, salmon

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