Potted Smoked Salmon And Dill Mousse, Fried Capers, Pickled Onion
Ingredients
- ½ lb fine quality smoked salmon (lox), chopped
- 3 tbsp very finely chopped fresh dill
- 2 tbsp fresh lemon juice
- 1 ¼ cups creme fraiche, plus more for garnish
- Freshly ground black pepper, to taste
- 2 cups very thinly sliced red onion
- ¼ cup apple cider vinegar
- 2 tsp granulated sugar
- Pinch fine sea salt
- ½ cup boiling water
- 1 tbsp olive oil
- 3 tbsp capers, rinsed and patted dry
- 16 Panaji Naan Minis, warmed
Cooking Steps
Make the mousse
In the bowl of a food processor, combine the smoked salmon, dill and lemon juice. Process until the salmon is finely minced. Add the creme fraiche and pepper and pulse a few times until combined with some texture remaining. Divide the mousse between small jars or ramekins, cover and chill for at least one hour.
Make the pickled onion
Place the sliced onions in a wide mouth jar. In a small bowl, combine vinegar, sugar, salt and boiling water. Stir to dissolve the sugar and salt and pour the mixture over the onions. Mix well and let sit at room temperature for 1 hour.
Make the capers
Heat the olive oil in a small pan over medium heat. When shimmering, add the capers and fry, stirring frequently until heated through and lightly golden brown, about 3 minutes.
To serve
Top the smoked salmon ‘pots’ with a few fried capers, pickled onion and a small dollop of creme fraiche. Serve with the warm Crust Craft Panaji Mini Naan and extra capers and onions on the side.