This time of year we are all looking for easy holiday statements that will go above and beyond the norm and please many. Here is an elegant ensemble that stars lightly smoked Nova Scotia salmon in mousse form. You can go all out and line the mold with more thinly sliced salmon or simply adorn it with dill and capers.
Surround this beauty with a colorful display of fresh vegetables: radishes, cucumbers, red peppers, celery, baby carrots etc., fill in with olives, gherkins, a few pepperoncini, and whatever else strikes your fancy. Add an assortment of crisp lavosh, seeded crackers and to-die-for mouth sized bites of homemade Sally Lund Buns. (For more, visit earlier post on the virtues of Sally Lund Bread.) The buns are beyond good warmed with a slathering of herb butter—one will fit nicely in each cheek.
Smoked Salmon Mousse Mold
4 ounces sour cream
6 ounces cream cheese, brie or other soft cheese, cut up
1 small shallot, minced
1/2 teaspoon horseradish, or to taste
2 teaspoons lemon juice, or to taste
salt to taste
8 ounces Nova Scotia salmon, thinly sliced
dill, capers, sliced lemon for garnish
- Smoothly line 2 cup flatish mold with plastic wrap.
- Blend sour cream through lemon juice until smooth, blend in part of the nova up to half until smooth, reserving enough to line mold. Adjust seasoning.
- Decoratively place dill, capers, into the mold, which will be the finished top. Line with a thin layer of salmon and fill with mousse. Wrap well and weight down lightly. Chill well.
- Unmold the mousse and carefully remove the plastic wrap. Smooth out any obvious wrinkles with damp fingers. Accompany with radishes, cucumbers, celery, peppers, crackers; dill and lemon. Serves 8 to 10.
For Sally Lund Buns
Refer to Romancing the Bread with previous post for the Sally Lund Bread recipe here. The easy batter is quickly made a couple of days in advance and stored in the refrigerator until the day it is needed. For buns I increased the sugar from 1/4 cup to 1/3 cup. About 2-1/2 hours before serving, remove the batter from refrigerator and stir it down with a few strokes.
For large buns: Butter or spray standard muffin cups and fill with about 1/4 cup of batter. Cover with lightly buttered plastic wrap and let rise until almost doubled in volume, about 1-3/4 hours. Bake in 375 degree preheated oven for about 25 minutes, until golden brown. Cool on rack for 5 minutes and turn out to cool. Yield: about 18 large buns.
How to use the batter for an assortment of medium and mini buns
For medium buns: using 4-oz silcone cups, fill with about 2 tablespoons of batter (a small ice cream ladle); cover with lightly buttered plastic wrap and let rise until nearly doubled, about 60 minutes. Bake in 375 degree preheated oven for 20 to 25 minutes until golden brown. Cool on rack for 5 minutes and turn out to cool. Yield: 12 medium bins.
For bite sized buns: butter or spray mini muffin cups; fill each 1/2 full using rounded teaspoon.; cover with lightly buttered plastic wrap; let rise for about 45 minutes and bake in preheated 375 degree oven 15-20 minutes until golden brown. Cool on rack for 5 minutes and turn out to cool. Yield: 36 mini-buns.
Note: I baked the minis first. While they were baking I prepped the larger medium sized which require additional rising time.