Canapes : Salmon Tart With Herbed Mousse

This is a party starter that can be made in advance

• Ready In: 1 hr 45 mins
• Serves: 20
• Yields: 30 squares

Ingredients

• For the Tart

• 135  g butter, slightly melted
• 270  g flour
• 1  egg, beaten
• 3  tablespoons water
• 1⁄2 teaspoon salt

• For the mousse

• 30  g chives
• 15  g chervil
• 15  g Italian parsley
• 200  g  whipping cream
• 1  teaspoon  gelatin powder mixed with 4tsp water
•  salt and pepper
• 200  g smoked salmon

Directions

1. For the Dough:
2. Blend butter in a food processor for at least 8 minutes, until it turns white and creamy. At the beaten egg, followed with the water.
3. Sieve in the flour and salt, and blend together until you get a ball of dough. Do not overwork the dough, and the dough will be hard and chewy.
4. Turn the dough to a table and roll the dough to a 1/4 inch thickness. Chill in the refrigerator for 15 minutes, then cut into 1 1/2 inch squares. Prick holes into the squares, and freeze for another 1 hour.
5. Preheat oven 180 C and baked the frozen squares for around 12 mins or until golden brown.
6. The Mousse.
7. Heat the cream on a low fire, and blend the herbs in the cream until fine. Melt the gelatine with the water in a double boiler until the crystals are dissolved. Then combine the gelatin with the herb cream, season with salt and pepper. Remove from fire and strain with a sieve. Line a 9 inch square tray with saran wrap. Pour the cream into the tray and chill for one hour, then cut the gel in small circles, slightly smaller than the tart.
8. Assembly:
9. Place a herb mousse circle on top of the tart, and top it with a small square slice of smoked salmon. Garnish with salmon roe or caviar, edible flower or some green.