Wow the crowd at the next picnic or potluck with these incredibly delicious and beautiful Salmon Mousse Hearts with Rosemary Crackers. It's essentially loxe but with less guilt! This recipe was adapted for our Silpat Perfect Heard Mold by our friends at The Butter Book - check out their website for many more fantastic recipes and demonstrations at www.thebutterbook.com PREPARATION TIME : 20 MINUTESCRAKER BAKE TIME : 20 MINUTESSALMON MOUSSE FREEZE TIME : 30 MINUTESYIELD : 28 HEARTSEQUIPMENT USED : Silpat Perfect Bread, Silpat Perfect Heart Mold, Silpat Perfect Pastry, Silpat Half Size Rosemary CrackersIngredients All-purpose flour - 150 grams / 1cup+2TB Sea salt - 3 grams / 3/4tsp Baking powder - 4.5 grams / 1+1/8tsp Freshly ground rosemary or dried ground rosemary - 3 grams / 1+1/2tsp Water - 30 grams / 2TB Olive oil - 20 grams / 1TB+2tsp Whole eggs - 35 grams / 1 medium size egg Method: Scale the ingredients and bring to room temperature. Preheat oven to 300°F/150°C and line your baking tray with your Silpat Perfect Bread mat. Mix the dry ingredient by hand or in a stand mixer with a paddle Add the wet ingredients and mix until the dough comes together. Pour out dough onto your Perfect Pastry mat and roll out to 1/16” thickness and use your pastry or cookie cutter to cut the dough into 2” discs. Place discs on your Silpat lined tray, bake for 20 minutes, or until golden brown and then set crackers aside. Salmon Mousse filling Ingredients Cream cheese - 35 grams / 2TB+1tsp Smoked salmon (pre sliced) - 75 grams / ⅓ cup Whipped Heavy cream - 40 grams / 3TB Assembly: Smoked salmon (pre sliced) for lining the molds - 200 grams / 1cup Fresh dill (To taste) Cayenne pepper ground (to taste) Sea salt (to taste) Black pepper ground (to taste) Gelatin from fish or other (optional) - 5 grams / 2 sheets Cold Water - 25 grams / 1TB+2tsp Method: Scale the ingredients and whip the heavy cream, refrigerate. Place some salmon slices between your Perfect Pastry and a Silpat baking mat (any size) and roll out until the slices are 1/16” thick. Remove the Silpat mat and using a 2" cookie or pastry cutter, cut the slices into discs. Using your Silpat Perfect Heart, line each heart cavity with the salmon disks and set aside in the refrigerator. Place the salmon slices reserved for the mousse in a small food processor. Add the cream cheese and pulse until it becomes a smooth mousse. Add the whipped cream and pulse a few more times until the mousse is homogenized. Season as needed with salt, pepper and cayenne pepper. Scoop or pipe the mousse into the heart cavities lined with the salmon. Freeze for 30 minutes. Meanwhile, mix the gelatin with the water and allow to soften for 5 minutes. Warm for a few seconds until the gelatin is melted. Remove the Heart Mold from the freezer and unmold the salmon hearts, inserting each of them with a toothpick and dip into gelatin to coat. Remove the excess gelatin and place the hearts on the baked cracker and decorate as desired
