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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Dilled Salmon Mousse with Rye Crackers

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Components

  • ½ lb (240 g) Salmon Mousse, freshly made and not yet refrigerated
  • ¼

Method

Procedure

Presentation

  1. Fold the minced dill into the mousse.
  2. Place the mousse in a pastry bag fitted with a large star tip.
  3. Pipe the mousse into an 8-fl oz (240-mL) ramekin.

Plating

  1. Line a 12-in. (30-cm) plate with

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