Smoked Salmon Mousse Canapés
Most people have a pack of smoked salmon in the fridge this time of year. It just would not feel quite like Christmas if there wasn’t smoked salmon making a guest appearance at the table. Smoked salmon canapés have timeless appeal and make for a perfect starter to your Irish Christmas Feast.
Ummera Irish Smokehouse Smoked Salmon
For nearly fifty years, Ummera has built up an excellent reputation for producing some of the finest smoked salmon available. They initially concentrated on smoking the Wild Atlantic Salmon which were caught by fishermen as the salmon returned from their feeding grounds in the North Atlantic. Since 2006, when it was evident that over-fishing was having significant effects on wild salmon stocks, Ummera has been smoking Irish organically reared salmon. Ummera Irish Smokehouse products are available in our shop in Mullingar.
Smoked Salmon Mousse Canapés Recipe
- 1 tub of cream cheese
- 100g crème fraîche
- 200g smoked salmon
- 1 lemon, lemon zest
- 1 bunch of fresh dill, chopped, fresh dill
- Freshly milled black pepper to season
- ½ lemon, juice (to taste)
Jacky Charpentier Brut Prestige Rosé and smoked salmon were meant for each other. Picture this colourful pair as the opening act to your festive feast. The Brut Rosé Champagne’s dry finish, a medley of red fruit and sparkle provide an irresistible match for smoked salmon canapés. The smoked salmon’s oily texture and the assertive flavour pairs well with a subtle, low-alcohol wine with enough acidity to cut through the creamy mousse.
As a general rule, rich oily fish pair perfectly with full-bodied white wines. Bret Brothers Terres De Vergisson is a beautiful expression of the ancient seabed of Pouilly-Fuisse. The telltale mineral expression and succulent citrus acidity will sing with your smoked salmon.