Smoked Salmon Mousse With Melba Toast

1. 1

   Place the smoked salmon in a food processor. Pulse until a fine paste forms, without letting it become warm. With the motor running, add the combined cream and cayenne a little at a time, scraping the sides of the bowl occasionally, until light and fluffy. Transfer to a bowl, cover and chill until ready to serve.

2. 2

   Toss the salad with olive oil and lemon juice. Season to taste.

3. 3

   Place a large spoonful of mousse onto each serving plate. Serve with a little salad, a lemon wedge and melba toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.