Happy Independence day! We’ve just returned from our weekend with Paul and T, or I should rather say, we’ve survived another weekend with Paul and T! Great company with lots of eating and drinking and some exciting activities (tubing, believe it or not)! We thoroughly enjoyed cooking at the Lake House and I’ll recreate a few of our recipes in the coming weeks.
But for now, we’re back to reality. Now that patio season is in full swing, and the cocktails are flowing, we need a good repertoire of hors d’œuvres to serve whilst sipping our poisons. I was scrounging around the freezer and found these mini potato latkes I made a couple of months ago and thought, hmmm, what would go well with that? I was over at Norma’s wonderful blog and of course, she posted recipes from the Locust Grove’s Sunset Sensations…and there it was. It hit me like a stone (I always get it wrong!). Smoked Salmon Mousse. Thank you Norma for the inspiration. Although the recipe provided by Chef Ed of Lola’s Cafe and Crave Restaurant was a bit rich for my taste, I adapted it slightly lighter and I wanted to use up some ingredients hanging around my refrigerator this week. It’s so easy, you could do it with both hands tied behind your back…oh, my, my.
Mini Potato Latkes and Smoked Salmon Mousse
For the mini latkes, please see Martha Stewarts recipe here (I make mine small, about 5cm in diametre and freeze them after I cook them)
- 30 g smoked salmon
- 1/4 cup softened goats cheese
- 1-2 tbsp cream or milk
- 1 tbsp fresh dill
- 1 tsp fresh chives, minced
- salt to taste
- Add all of the ingredients except the chives to a small food processor. Processes until smooth.
- Heat latkes until crispy. Spoon about a tsp onto each latke and garnish with chives.