Salmon Mousse in Parmesan Tacos

Ingredients list for Salmon Mousse in Parmesan Tacos

• 100 grams Salmon tinned smoked, cut into cubes
• 1 cup Parmesan cheese grated
• 4 tablespoons Fresh cream
• 1 tablespoon Cream cheese
• to taste Salt
• to taste Crushed black peppercorns
• 1 teaspoon Fresh dill (suva) chopped
• 1 small Cucumber peeled and cut into small cubes
• ½ small Avocado peeled and chopped
• 1 stalk Spring onion greens chopped
• 1 teaspoon Capers
• ½ small Lemon segments
• ¼ cup Olive oil
• 3-4 Cherry tomatoes quartered
• to sprinkle Onion seeds (kalonji)

Method

1. Blend together fish, cream and cream cheese into a smooth mixture. Transfer into a bowl.
2. Add salt, crushed peppercorns and dill and mix well.
3. Take cucumber, avocado, spring onion greens, capers, lemon segments, salt, crushed peppercorns and olive oil in a bowl and mix well. Add cherry tomatoes and mix.
4. Heat a non-stick tawa. Place a cookie cutter on it, sprinkle spoonful of parmesan in it leaving gaps in between. Sprinkle onion seeds on them and roast till crisp.
5. Immediately remove from heat, place a rolling in the centre and turn to give the shape of tacos.
6. Fill the tacos with the salmon mousse and top with the cucumber mixture.
7. Serve immediately.