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Smoked Salmon Mousse in Sesame Seed Cone with Horseradish Philadelphia and Caviar
readymade sesame seed
cones or buck wheat pancakes
(juice and zest)
roe salmon eggs
small sprigs of
Place the smoked salmon and cayenne pepper into a food processor and blitz until fine. Add 300g of the Philadelphia and continue to blitz until well-combined.
In a separate bowl, whisk the whipping cream to soft peaks. Gently fold the salmon and Philadelphia mixture into the cream along with the juice and zest of the lemons. Place into piping bags and leave to set slightly in the fridge. An hour should be plenty of time.
Combine the grated horseradish with the remaining 100g Philadelphia and season with salt and pepper.
When ready to serve, pipe the salmon mousse into the cones, garnish with a very small amount of the horseradish cream, a few fish eggs and a sprig of dill or chive.
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