Hemerocallis Stuffed with Smoked Salmon Mousse Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 200 g cold-smoked salmon (or trout, cold-smoked)
• 100 g extra-firm silky tofu (or cream cheese, if you don't follow a diet excluding dairy products)
• 1 green onion, chopped
• 10 ml (2 tsp) lime juice, freshly squeezed
• 5 ml (1 tsp) organic lime zest
• 2.5 ml (1/2 tsp) fresh thyme, chopped (or more, to taste)
• 2.5 ml (1/2 tsp) fresh tarragon, chopped (or more, to taste)
• 0.5 ml (1/8 tsp) salt

• Hemerocallis, to fill

PREPARATION

Mousse:

1. Put all the ingredients in the food processor.
2. Puree until creamy and smooth. Taste and, if necessary, add a little salt, to taste (the salt content varies from one kind of smoked salmon to another, so it is best to adjust only once the mousse is finished).
3. Cover and refrigerate until ready to serve. It is always best to refrigerate for a few hours to allow the mousse to soak up all the flavor of each ingredient.
4. Keeps in the refrigerator for 4 days.

Stuffed Hemerocallis:

1. Pick the flowers just before serving (to prevent them from wilting). Remove the pistil and stamens.
2. Gently stuff with the mousse using, if desired, a pastry bag.
3. Serve immediately. For an attractive presentation, place stuffed Hemerocallis on a serving plate and decorate with other varieties of edible flowers.