Salmon Mousse Tartlets

READY IN: 55mins




  • Preheat the oven to 425ºF.
  • Lightly flour a working space and place the puff pastry sheet on it.
  • Using the cookie cutter, cut the pastry into rounds and place into the holes of the mini muffin tin.
  • Place in freezer while preparing the mousse.
  • Place the salmon, shallot and celery in a food processor; process until smooth.
  • Add the lime juice, horseradish, cream, salt and cayenne pepper; process just until smooth. Taste for seasoning.
  • Transfer to a small bowl and refrigerate to firm up as well as develop the flavors, about 30 minute.
  • Fill rounds in muffin tin about 2/3 full.
  • Bake for about 11-15 min or until tarts are puffed up and golden brown.
  • Allow them to cool just a little in the tin, they will deflate just a bit.
  • Top with the creme fraiche and serve immediately.