*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've been making this recipe for quite a while and always gets good reviews by guests. I omit the roe (I don't think it needs it.) Serving tip to really impress your guests: get the phillo cups in the frozen section and bake as directed on the package. After they have cooled pipe in the salmon mousse into the phillo cups. Top with a little fresh dill. This is a very easy impressive dish for a cocktail party!
Be improve the look of this dish, I lined a small bowl (a large teacup would do) with clingfilm, then with cold smoked salmon, then filled it with the mousse. Then I folded the edges of the smoked salmon over the top, followed by the clingfilm. I chilled the mousse like this, then inverted onto a platter and removed the clingfilm. The result was a beautiful mound of smoked salmon with the delicious mousse inside. Fantastic.
This was a huge hit! I made this for a huge party I was hosting. I piped the mousse with a pastry bag in slightly cooked phyllo cups and topped with a chive. The guests gobbled these up by the dozen. It does help to have the large cuisinart as I burned out my engine on the mini-prep because I made four batches.
I omitted the lemon juice and added a clove of garlic. Delicious on bagel chips.
Rating: 5 stars
Made this and incorporated some suggestions below. Used 2/3rds the cream cheese amount so that the smoked salmon flavor would come through. Used probably about two tablespoons of fresh dill and added a teaspoon of horseradish. Piped into some premade phyllo cups and garnished with another sprig of dill. Very tasty creamy salmon dish. Received several complements and I would definitely make this again. It did honestly only take about 15 minutes to make and I made the mousse the day before refrigerated and then piped into phyllo just before leaving the house just to ensure they kept from getting soggy. I didn't notice that the flavor changed too much overnight one way or the other by the way.