A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Smoked Salmon Mousse in Tortilla Cups
Ingredients
For the Mousse:cup of cream cheese
500 g of smoked salmon
1 Tbsp of chopped, fresh dill
Juice of 1 lemon
Fresh ground pepper
Fresh dill pieces for garnishing
For the Tortilla Cups:6 flour tortillas
3 Tbsp of olive oil
Directions
For the Mousse:1. Put ingredients into a food processor and puree until smooth. Set aside.
For the Tortilla Cups:1. Preheat oven to 350 degrees.
2. Brush tortillas with olive oil and cut into 3-inch circles with a biscuit cutter. Press into a mini muffin cups and bake until crispy, about 15 minutes. Set on a rack to cool.
3. Fill a plastic freezer bag with the salmon mousse and squeeze it toward one of the corners. Cut the tip off with a pair of scissors to form a piping bag. Pipe the mousse into the tortilla cups and top with a sprig of dill.
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