Smoked Salmon Mousse Canapés in New Potato Cups with a Study of Colorful Garnishes
Yield: Makes about 16 canapés
- 8 ounces cream cheese, softened Add to list
- 4 to 6 ounces PCC brand smoked salmon (either lox or whole-fillet style), coarsely chopped Add to list
- 1 teaspoon lemon juice Add to list
- 1 teaspoon ground black pepper Add to list
- Hot sauce or horseradish to taste Add to list
- 8 small red potatoes Add to list
To garnish, choose from any of the following
- Small sprigs of dill, thyme, fennel, chervil, lavender or any pretty, tender herb Add to list
- Chives Add to list
- Strips or diamonds of red bell pepper Add to list
- Quartered cucumber slices Add to list
- Capers Add to list
- Bay shrimp Add to list
- Sun-dried tomatoes Add to list
- Chopped kalamata olives Add to list
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, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on December 19, 2009.
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.