Tags
appetizer, bubbly, champagne, lemon, mousse, philadelphia, piping bag, smoked salmon, soft cheese
Smoked salmon mousse stuffed in cherry tomatoes
This is the easiest appetizer to make and really has the wow factor. It’s great alongside a glass of bubbly.
What you will need:
15 cherry tomatoes (mixed colours are always pretty)
100g smoked salmon
2 tbsp philadelphia/ soft cheese
Half a lemon’s juice
Salt and pepper
Piping bag
In a blender add the salmon, soft cheese, lemon juice and once all ingredients are blended into a smooth mousse add salt and pepper to taste and blend quickly.
Smoked salmon mousse
Cut off the top of the tomatoes and remove the seeds so they become like an empty shell. Put the mouse in your piping bag (you can just use a spoon if you don’t have one) and pipe the mousse into each tomato. I add a little bit of the mousse under the tomato before placing them on the serving dish so that they don’t roll around.
You can also add a tiny slither of lemon on top or some parsely.
And voila! Super simple, impressive and yummy!
Enjoy!
Melanie
Mel and Joy cook 
Using the mousse at the bottom of the tomatoes so they don’t roll is a good tip. Some people recommend setting the mousse in the fridge for 12 hours but that seems such a long time! Would that really make a big difference?
Hi,
I made mine 24hours before as the ingredients both have quite a long life so it’s perfect if you don’t have time to prepare it on the day. I don’t imagine it makes a massive difference to prepare before or not but good to have the option to do so. Sorry I’m not of more help. I also know some people use double cream as well as soft cheese but I think it’s just as nice without the cream. Let me know how it goes!
Mel