Luxurious Salmon Platter with Salmon Mousse, Salmon Pâté, Salmon Beetroot Wraps, and Salmon Rolls

medium

8

Although it is becoming more likely every day that Christmas Day won’t go ahead in my family this year, I am still beyond excited about Christmas. I don’t know what it is cause if it doesn’t go ahead then it’ll be my third missed Christmas in a row. But for some reason I just want to cook new Christmas recipes every day. And this luxurious salmon platter with salmon mousse, salmon pâté, salmon beetroot wraps, and salmon rolls is the perfect way to kick things off. Salmon is always present at my family’s Christmas, whether it’s in appetisers or the starter. But this luxurious salmon platter really is next level. Are you in charge of the salmon & bread course this year? Then read on!

There are a whopping 4 different salmon recipes on this platter:

  • Pâté with sour cream and Philadelphia, dill, and lime juice
  • Mousse with mascarpone, balsamic vinegar and pomegranate seeds
  • Salmon beetroot wraps with avocado, goat cheese, chives, lime juice, and rocket
  • Salmon rolls with Philadelphia, rocket, chives, Granny Smith, honey, and lemon juice

Luxurious Salmon Platter with Salmon Mousse, Salmon pâté, Salmon Beetroot Wraps, and Salmon Rolls

But there is more! To really make this a luxurious salmon platter we are serving it with some fresh berries, homemade tea apart sandwiches, and crackers.

Tips & tricks

It goes without saying there is a lot of work involved in this platter. Nothing can go wrong with the mouse and the pâté, but things get trickier for the salmon rolls and wraps. Both need to be made fairly last-minute as well as the avocado and apple can go off fairly fast. Rolling up the salmon can be difficult as it might fall apart. Going for good quality salmon is key for making the rolls a success. But there are two other things you can do if you’re not feeling confident:

  • instead of slicing the salmon in half first, roll up an entire piece, it means you’ll get to go around more and it won’t fall apart, and you can still slice the roll in half once it’s done
  • you can turn the rolls into wraps as well and simply layer the wrap with salmon, the Philadelphia – apple mix, fresh apple slices and rocket and roll it up that way

The wraps aren’t difficult to make, but the avocado in it means it can’t be made hours in advance. If you don’t have time/the opportunity to make the filling on the spot then make sure to keep the avocado pit and put it in with filling. All you’ll have to do then is roll everything up and slice it. The pit will help prevent the filling from turning brown, as will the lime juice. The mousse and pâté on the other hand can be made in advance and only require a food processor.

Luxurious Salmon Platter with Salmon Mousse, Salmon Pâté, Salmon Beetroot Wraps, and Salmon Rolls

Luxurious Salmon Platter with Salmon Mousse, Salmon pâté, Salmon Beetroot Wraps, and Salmon Rolls

Reviews

Ingredients:

Adjust Servings
800g smoked salmon
100g sour cream
200g Philadelphia
5-10g fresh dill
1 lime
75g mascarpone
2tablespoons balsamic vinegar
50g pomegranate seeds
3 beetroot wraps
1 large ripe avocado or two small ones
125g goat cheese
20g fresh chives
50g rocket
1 Granny Smith (green apple)
1/2 lemon
1tablespoon honey
250g fresh berries (go for a mix)
crackers
pull-apart sandwiches or bread rolls

Directions

1.
For the salmon paté
Get the following ingredients ready: 200g smoked salmon ° 100g sour cream ° 100g Philadelphia ° dill ° 1/2 lime (juice)
Add all the ingredients (minutes a few dill fronds) to a food processor and blend into a nice smooth mix. Put it in a bowl, cover it and set aside in the fridge. When you are ready to serve, put the dill we kept aside on top, don't add it before putting it in the fridge as it'll go soggy.
Mark as complete
2.
For the salmon mousse
Get the following ingredients ready: 200g smoked salmon ° mascarpone ° balsamic vinegar ° pomegranate seeds
Add the salmon, mascarpone and vinegar to a food processor and mix into a thick mousse. Stir in the pomegranate seeds (leave a few to put on top as a finishing touch). Put it in a bowl, cover it and set aside in the fridge.
Mark as complete
3.
For the beetroot wraps
Get the following ingredients ready: beetroot wraps ° 200g smoked salmon ° half the rocket ° avocado ° goat cheese ° half the chives ° 1/2 lemon (juice)
Add the goat cheese and avocado, chives, and lime juice to a food processor and mix into a smooth spread. Microwave the wraps for 10 seconds. Spread a generous layer of the spread on top but leave about 2cm free at the top of the wrap, tear the salmon apart and put it on top, finish with a few shredded pieces of rocket. Roll the wraps up. By leaving the top of the wrap empty it shouldn't get too messy at the top. Put the roll in cling film and let it set in the fridge before chopping it into sushi-size bites.
Mark as complete
4.
For the salmon rolls
Get the following ingredients ready: 200g smoked salmon ° half the rocket ° 100g Philadelphia ° half the chives ° Granny Smith ° lemon (juice) ° honey
Mix the Philadelphia, honey and chopped chives in a bowl (with a fork/spoon, no need for a food processor). Chop half the apple into small pieces and add it to the Philadelphia mix. Half the salmon pieces (or see tip above). I left all the salmon in the package and just cut down the middle of all of them. Slice up the remaining apple in slices, put a slice on the left edge of the salmon, put some of the Philadelphia mix on top and finish with some rocket. Roll it up.
Mark as complete
Notes
Not all the sliced up pieces of wrap are in the photos, only about 1

Leave a Reply

Your email address will not be published.