• Nancy Grenier

VEGNATURE SALMON MOUSSE

SMOKY & SAVORY. PERFECT FOR YOUR NEXT WINE & CHEESE OR EVEN FOR BREAKFAST.



Want to cook something different for your next 5@7? I have the perfect recipe for you.

Today in the kitchen, I am showing you how to make this delicious VegNature salmon mousse that will certainly impress your guests.


What I really love about this recipe is that it required only a few ingredients and everything is ready in under just 5 minutes. This mousse is awesome on croutons or crackers & perfect to complete your plant-based cheeses platter.


Quick trick. I always keep a little mousse aside for my bagel the next morning! Indeed, this recipe is also perfect for brunch. Mimosa required.

Want to try? As always, you will find below all the ingredients and steps in detail. Feel free to share your essays and our impressions in the comment box below.


Happy cooking!

Nancy

Preparation | 5 minutes

Cooking | No cooking required

Freezer friendly


INGREDIENTS

  • 1 original VegNature plant-based goat cheese log

  • ¾ tsp (3.75 ml) tomato paste

  • ¼ tsp (1.25 ml) dehydrated onion flakes

  • A few drops of Hickory liquid smoke

  • 1 ½ tsp (7.5 ml) rice vinegar

  • ¼ tsp (1.25 ml) salt

  • ⅛ tsp (0.62 ml) pepper

  • 1 ¼ tsp (6.25 ml) seaweed flakes (available in Asian or healthy grocery stores)

  • 1 tbsp (15 ml) dry white wine

  • About 1 tsp (5 ml) fresh dill

STEPS

  1. Remove the bûchette from the refrigerator and let it sit for at least 30 minutes before starting the recipe.

  2. In a bowl, combine the bûchette with all of the ingredients, except the dill.

  3. Mix well together (with a mixer) until you have a mousse consistency.

  4. Add chopped dill and mix well using a fork.

  5. Serve in a decorative dish.

  6. If prepared in advance, take out the mousse of the fridge 2 to 3 minutes before eating.

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