Salmon Mousse Tartlet with Pomegranate

Pairs perfectly with our 2021 Estate Pinot Noir

Salmon Tartlet with a glass of red wine


  • Smoked Salmon (preferably cold smoked) – 8 oz
  • Mascarpone Cheese – 8 oz
  • Lemon Zest – Quarter of a Lemon
  • Sliced Chives – 2 Tbsp
  • Pomegranate Seeds – ½ Pomegranate
  • 1 ½ inch Tart Shells – 12


In a stand mixer – blitz the salmon to begin breaking it into chunks. Add the mascarpone cheese and gently combine so as not to over mix. Just before it is fully mixed in, add the lemon zest and chives. Stop mixing once the salmon has been broken into individual strings.


Use a portioning scoop or a pastry bag to fill each tart shell about ¾ of the way. Fill the rest of the way with pomegranate seeds. If desired, reserve some salmon flakes and chive spears to garnish.