Smoked Salmon Mousse Canapés in New Potato Cups with a Study of Colorful Garnishes
Makes about 16 canapés
8 ounces cream cheese, softened
4 to 6 ounces PCC brand smoked salmon (either lox or whole-fillet style), coarsely chopped
1 teaspoon lemon juice
1 teaspoon ground black pepper
Hot sauce or horseradish to taste
8 small red potatoes
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.
To garnish, choose from any of the following:
• Small sprigs of dill, thyme, fennel, chervil, lavender or any pretty, tender herb
• Strips or diamonds of red bell pepper
• Quartered cucumber slices
• Bay shrimp
• Sun-dried tomatoes
• Chopped kalamata olives
You get the picture. Experiment! Play! Have FUN!
Recipe by PCC Chef Lynne Vea