Canapé with Salmon Mousse

Preparation

Salmon Mousse:

1. Clean salmon fillet from skin and bones.
2. Add salt, sugar, spices to water, heat to 70°C.
3. Put fish in the brine and leave for 40 minutes.
4. Blend the marinated fillet into a paste-like mass.
5. Add Philadelphia cheese and beat well again.
6. Add salt if needed.
7. Put the finished salmon mousse into a pastry bag and refrigerate for 30–40 minutes.

Canapé:

1. Pipe salmon mousse onto each TM "Aviant" crouton using a pastry bag.
2. Garnish canapés with Tobiko roe and fresh herbs.