0.1 kg smoked salmon
1/2 cup mascarpone cream cheese
1/2 cup cream cheese
1/2 cup milk
2 shallots (peeled and chopped)
White pepper and salt to taste
Pinch of paprika
Pinch of dried dill
1 Tbs Italian parsley (chopped)
16 phyllo cups/crackers
Purée the salmon, cream cheeses, shallots and milk in a blender until smooth.
Season to taste with salt and white pepper.
Mix thoroughly after adding the paprika, dill and parsley.
Using a pastry bag with a star tip, pipe the mousse into a phyllo cup or onto a cracker.
Cooking time:15 minutes
Pairs well with Survivor Wild Yeast Chardonnay.