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Ingredients
Smoked Salmon Spread on Crackers
- For the salmon mousse
- 100 grams Smoked salmon
- 100 grams Crème fraiche
- 100 grams cream cheese
- 2 Tbsps chopped Dill
- salt
- freshly ground peppers
- 2 tsps lemon juice
- 150 grams Whipped cream
- 3 sheets gelatin
- For the crackers
- 8 slices Whole grain cracker
- 4 thin slices Smoked salmon
- Dill (for garnish)
- Dill flower (for garnish)
For the smoked salmon, cut smoked salmon into pieces and puree 3/4 of them in a blender with creme fraiche. Finely chop remaining smoked salmon and mix in a bowl with cream cheese, dill, mix and season with salt, pepper and lemon juice. Add smoked salmon puree to the bowl and mix. Soak gelatin for 10 minutes in cold water, then place dripping wet gelatin in a small pot and dissolve over moderate heat. Add dissolved gelatin to the bowl and mix with salmon mixture. Whip cream in a bowl until stiff, add to the bowl, mix with salmon mixture and let rest for about 1 hour in the refrigerator.
For the crackers, fill a piping bag with a large tip with salmon mixture. Pipe tight serpentine patterns on each cracker. Cut smoked salmon slices lengthwise into strips and garnish crackers with strips. Serve decorated with dill and dill flowers.