Canapes : Salmon Tart With Herbed Mousse

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READY IN: 1hr 45mins
SERVES: 20
YIELD: 30 squares
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Dough:
  • 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.
  • 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.
  • 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.
  • Preheat oven 180 C and baked the frozen squares for around 12 mins or until golden brown.
  • The Mousse.
  • 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.
  • Assembly:
  • 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.
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