Mix cream cheese with vermouth, lemon and balsamic vinegar in a baking bowl until smooth. Cut the salmon into very fine strips and mix in. Whip the whipping cream until stiff and stir in thoroughly with a rubber scraper. Cover baking dish. Chill thoroughly for several hours.
Fill a piping bag with a slotted, star or wave nozzle, pipe onto the crackers and arrange on a platter garnished with chive rolls.
Serve with well chilled champagne. Shelf life: about 1 day in the refrigerator with the lid closed: Instead of crackers, use brioches Bring salmon mousse to the table with freshly baked rolls as an entrée : Source : from my collection.
Our tip: always use fresh chives if possible!
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