Smoked Salmon Mousse with Steamed Zulu Bread Melba Toast
In the early 1900s, the method of smoking was developed to further preserve salted fish, so that it could travel longer and provide sustenance to soldiers in remote locations. Who could have forecast that this mouthwatering delicacy would become a worldwide favourite for people of many cultures?
One such iconic use of smoked fish is the decadent smoked salmon mousse, a light and tasty, richly-flavoured smooth paste, the ideal canapé for any special occasion. At Makweti, we pair our smoked salmon mousse with a crisp, freshly-baked Zulu Bread* Melba Toast for a simple, elegant snack that’s packed with flavour!
*In South Africa, Zulu Bread is called uJeqe – pronounced: “Ooh-jeh-keh”, where the “k” is actually a clicking sound.
We hope you enjoy and share the simplicity of this delightful canapé, a wonderful addition to upcoming festive season harvest tables!
Ingredients – Smoked Salmon Mousse
- 225g Smoked Salmon – for the moulding
- 275g Smoked Salmon – for the mousse
- 570g Cream
- 1 Lemon – juice only
- ½ Cucumber – peeled, de-seeded and finely chopped
- 3 tbsp Chives, chopped
- Black Pepper, cracked
Ingredients – Garnish
- 1 Lime, cut into segments with skin and pith removed
- Salmon roe (optional)
- Chives, finely chopped
- Dill tops
- Zulu Bread Melba Toast
- To make the mousse, add the smoked salmon to a blender and on slow, blend the smoked salmon to a smooth paste, gradually increasing speed.
- Reduce the blender speed, and gradually pour in the cream. You may need to use the tamper to stir the ingredients around a little.
- Once the mixture is smooth and lightly whipped, transfer to a bowl and fold in the lemon juice, 3 tbsp of the diced cucumber, the chives, and black pepper to taste. Cover and place in the fridge for 1 hour, along with the remaining diced cucumber in a separate container.
- Lightly brush each dariole mould with olive oil and use the smoked salmon to line each one, starting by placing strips around the edges (with a slight overhang over the top) and then placing some in the bases. Ensure that there are no gaps.
- Remove the mousse from the fridge and spoon some into each mould, leaving a 1.5cm gap at the top. Fold the overhanging smoked salmon over the top of the mousse so it is completely sealed, then cover each mould in cling film and place it in the fridge. Remove the moulds for 15 minutes before serving.
- To serve, carefully run a knife around the edge of each mould to loosen the smoked salmon mousse and turn it out onto serving dishes.
- Garnish with lime segments, dill tops, salmon roe and Zulu Bread Melba Toast.
Ingredients – Steamed Zulu Bread
- 6 cups White bread flour
- 1 tsp Salt
- 15ml Sugar
- 10g Dried yeast
- 375ml Warm water
- 1 Egg, beaten
- 65ml Oil
- Mix flour, salt, sugar, and yeast together.
- Pour warm water, beaten egg and oil into the flour mixture and mix together, kneading for 10 minutes to form a soft pliable dough.
- Cover the dough with plastic and leave it to rise to double its size.
- Transfer the dough into a loaf tin and place the loaf tin into a large saucepan.
- Pour water into the saucepan, so that it comes up to one-third of the loaf tin side, and bring water to a boil.
- Cover the saucepan tightly and steam for 60 minutes over medium heat. Replenish the water with hot pre-boiled water, if it starts to dry out.
- Test bread readiness by inserting a skewer into the bread. If it comes out clean, the bread is cooked. Gently tap the top of the loaf and listen for a hollow sound to test if it’s cooked.
- Allow the loaf to cool completely.
- For Melba Toast, slice thinly as required and toast in the oven on a flat baking sheet until toasted to a crisp golden brown.