Canapé brisèe and salmon mousse with dill
Ingredients 175 gr 00 flour 70 gr butter 2 spoonful iced water Prepare the brisée adding the flour to the butter, minced in little cool cubes and iced water, so that the blend is compact. Wrap the mixture and let it cool in the fridge for a couple of hours.
For the mousse 100 gr smoked salmon 100 gr cream cheese 1 little spoonful of extra virgin olive oil salt dill for garnishing Preparation Blend th salmon with the cream cheese, I used robiola, but any similar cheese will be fine. Add salt if necessary – I did not – and adjust the mousse consistency with a little oil. Transfer in a sac a pochè with star spout, keep in the fridge if it is not consumed soon.