This year during Fishtival, we'll be sampling our infamous Salmon Mousse & Smoked Nova Canapes! Read below for our recipe and know-how.
If you need to taste it to believe it, make sure to stop by #Fishtival2017 to give your taste buds a nice, light treat.
Salmon Mousse Canapes
- salt and pepper to taste
Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dill weed, salt and pepper. Blend to desired consistency, serve with fresh veggies or crackers.
Smoked Nova Canapes
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- Zest of 1 lemon
- 1/2 tsp salt
- 1/4 cup dill, chopped
- 3 soft large wraps / tortillas ( 9" diameter)
- 12 - 16 oz smoked Nova
- 3 T butter
Mix Spread ingredients together.
Spread half on a flatbread in a square shape.
Top with half the smoked salmon.
Spread a flatbread with butter - just thinly, like buttering a piece of bread. Place the butter side down onto the salmon
Spread remaining Spread on flatbread, again in a square shape. Top with remaining salmon. Butter 3rd wrap and place butter side down onto the salmon.
Use a large flat object, like a cutting board, and press down lightly to smooth the surface and compress everything.
Cover with cling wrap and refrigerate for 4 hours (up to 48 hours) so the filling sets.
Using a serrated knife, trim edges to make a square. Don't cut down - filling may squirt out, cut back and forth in a sawing motion.
Cut square into 6 or 7 even strips, then each strip into squares. Serve with toothpicks, wedges of lemon and extra dill for garnish