Salmon Mousse In Parmesan Tacos | Sanjeev Kapoor Khazana

Mousse made with tinned smoked salmon served into parmesan taco shells. Watch this video to find out how to make this recipe.

SALMON MOUSSE IN PARMESAN TACOS

Ingredients

100 grams tinned smoked salmon fish, cut into cubes
1 cup grated parmesan
4 tablespoons fresh cream
1 tablespoon cream cheese
Salt to taste
Crushed black peppercorns to taste
1 teaspoon chopped fresh dill
1 small cucumber, peeled and cut into small cubes
½ small avocado, peeled and chopped
1 stalk spring onion greens, chopped
1 teaspoon capers
Segments of ½ small lemon
¼ cup olive oil
3-4 cherry tomatoes, cut into quarters
Onion seeds for sprinkling

Method

1. Blend together the fish, cream and cream cheese into a smooth mixture. Transfer in a bowl.
2. Add salt, crushed peppercorns and dill and mix well.
3. Combine cucumber, avocado, spring onion greens, capers, lemon segments, salt, crushed peppercorns and olive oil in a bowl and mix well. Add cherry tomatoes and mix.
4. Heat a non-stick tawa. Place a cookie cutter on it, sprinkle spoonful of parmesan in it leaving gaps in between. Sprinkle onion seeds on them and roast till crisp.
5. Immediately remove from heat, place a rolling in the centre and turn to give the shape of tacos.
6. Fill the tacos with the prepared salmon mousse and top with the prepared cucumber mixture.

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Cuisine - Fusion

Course - starter

Dish - starter