Directions:
- Preheat the oven to 425ºF.
- Lightly flour a working space and place the puff pastry sheet on it.
- Using the cookie cutter, cut the pastry into rounds and place into the holes of the mini muffin tin.
- Place in freezer while preparing the mousse.
- Place the salmon, shallot and celery in a food processor; process until smooth.
- Add the lime juice, horseradish, cream, salt and cayenne pepper; process just until smooth. Taste for seasoning.
- Transfer to a small bowl and refrigerate to firm up as well as develop the flavors, about 30 minute.
- Fill rounds in muffin tin about 2/3 full.
- Bake for about 11-15 min or until tarts are puffed up and golden brown.
- Allow them to cool just a little in the tin, they will deflate just a bit.
- Top with the creme fraiche and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.22 Kcal (549 kJ) | ||
| Calories from fat | 74.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.29g | 13% | |
|---|---|---|---|
| Cholesterol | 9.57mg | 3% | |
| Sodium | 226.77mg | 9% | |
| Potassium | 100.76mg | 2% | |
| Total Carbs | 10.46g | 3% | |
| Sugars | 1.69g | 7% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 13.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 246.91 Kcal (1034 kJ) | ||
| Calories from fat | 140.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.59g | 13% | |
|---|---|---|---|
| Cholesterol | 18mg | 3% | |
| Sodium | 426.71mg | 9% | |
| Potassium | 189.6mg | 2% | |
| Total Carbs | 19.68g | 3% | |
| Sugars | 3.19g | 7% | |
| Dietary Fiber | 1.71g | 4% | |
| Protein | 7.33g | 8% | |
| Vitamin C | 3.4mg | 3% | |
| Iron | 1.5mg | 4% | |
| Calcium | 25.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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