Salmon Mousse in Tortilla Cups

Salmon Mousse in Tortilla Cups
This is a great little hors d’oeuvre that can be whipped up in no time at all. Use whatever ingredients you have on hand, substitute the herb of your choice, and the poached salmon can be replaced smoked salmon which would also be delicious. If you’re not familiar with poaching it basically just means to cook in a flavorful liquid. Fill a sauce pan 2/3 of the way full with water add a few sprigs of cilantro (no need to remove the roots), whole peppercorns, coarse salt, green onion cut in half lengthwise, and a dash on vinegar. Bring to a simmer and skim off any foam. Submerge the salmon into the liquid and simmer until cooked throughout. As for the rest of this recipe it an whipped together in a matter of minutes, feel free to get creative and swap ingredients to create something new!

For the mousse:
1/2 cup of cream cheese
500 g of poached salmon
1 tbsp of chopped, fresh cilantro
Juice of 1-2 limes
Fresh ground pepper
Fresh cilantro or parsley pieces for garnishing

For the Tortilla Cups:
6 flour tortillas
3 tablespoons chili oil


For the Mousse:
Put ingredients into a food processor and puree until smooth. Set aside.

For the Tortilla Cups:
Preheat oven to 350 degrees.

Brush tortillas with chili oil and cut into 3-inch circles with a biscuit cutter. Press into a mini muffin cups and bake until crispy, about 15 minutes. Set on a rack to cool.

Fill a plastic freezer bag with the salmon mousse and squeeze it toward one of the corners. Cut the tip off with a pair of scissors to form a piping bag. Pipe the mousse into the tortilla cups and top with a sprig of cilantro or parsley.