Smoked Salmon Tartare and Lobster Mousse Verrines

Smoked Salmon Tartare and Lobster Mousse Verrines
  • 6 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:20 Total Time

Ingredients

Add all
  • 9 oz
    (260 g)

    lobster and sun-dried tomato mousse

  • 6 to 8

    dill

  • lemony mayonnaise to taste

  • tartar:

  • 9 oz
    (260 g)

    smoked salmon, finely chopped

  • 1

    green onion

  • 2 tsp.
    (10 mL)

    lemon zest, grated

  • 2 tsp.
    (10 mL)

    lemon juice

  • 2 tsp.
    (10 mL)

    capers, finely chopped

  • 2 tsp.
    (10 mL)

    extra virgin olive oil

  • 2 tsp.
    (10 mL)

    fresh dill, minced

  • Salt and pepper

Preparation

In a bowl, stir the mousse with a fork until it has a creamy texture. Refrigerate.

In a second bowl, mix together all of the tartar ingredients, season to taste and refrigerate.

To serve, spoon the mousse, tartar and a little mayonnaise in layers into each verrine, and garnish with a sprig of dill.

Source: Metro