Smoked Salmon Salad with Scallion Caper Mousse
Ingredients/Smoked Salmon Salad 15 oz smoked salmon 2 tsp capers 3 tsp red onion, finely chopped 3 tsp cilantro, chopped 1 oz lemon juice Method/Smoked Salmon Salad Chop the smoked salmon and combine with onion and cilantro. Mix in the lemon juice and capers. Cover the bowl and refrigerate until ready to use. Ingredients/Crepe Shell 1 cup all-purpose flour 2 eggs 3/4 cups milk 1/2 cup water 1/4 tsp salt 3 Tbsp butter, melted Method/Crepe Shell In a large mixing bowl, whisk together the flour and eggs. Gradually add in milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using about 1/4 cup for each crepe, to make a 4-inch circle. Tilt the pan with a circular motion so that the batter coats the surface evenly. The batter should make about 20 crepes. Cook each crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Remove and cool until assembly. Ingredients/Scallion Mousse 2 scallions, chopped 5 oz cream cheese 1 oz capers 2 oz heavy cream Method/Scallion Mousse Combine cream cheese, heavy cream and capers in a mixer bowl. Using whip attachment, mix the ingredients at low speed, then turn it up to medium to whisk in air and create volume for the mousse. Mix until the mousse forms soft peaks. Just before turning off the mixer, add the scallions. Assembly Place crepe shells on the work area, one at a time. Keep the remaining shells covered with a damp cloth to keep them from getting dry. Place 1-1/2 oz of salmon salad in the center of each crepe. Fold the sides of each crepe towards the center and pull up into a purse shape, then wrap with a piece of scallion and tie a knot. Pipe Scallion Caper Mousse in the corners of the plate and Smoked Salmon Mousse in the center. Chef Notes Making fresh crepes is best, but you can save time without losing too much quality by using purchased crepes and cutting with a 4-inch cookie cutter. Variations Use a combination of smoked trout and smoked salmon. Pipe a little horseradish mousse in the bottom of the purse for a lively flavor.