Smoked Salmon Mousse
My Mom used to pack Smoked Salmon Mousse into a fish -shaped mold. It can be made 2 days ahead. Cover and refrigerate it until ready to serve- and then serve it at room temperature, with a glass of Fume’ Blanc.
In the bowl of a food processor, pulse the salmon until finely chopped. Add the cream cheese and butter; pulse until well blended. With the motor is running, add the lemon juice and cayenne; pulse and blend until creamy, about 15 seconds. Transfer to a serving bowl; sprinkle the chives over the top. Serve with toasted, sliced baguette rounds or crackers. Or transfer to a pastry bag and pipe onto crackers, cucumber rounds or crostini. Garnish with chives.
|Yield:||Serves 8 as an hors d' oeuvres|
6 ounces smoked salmon
6 ounces cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
Juice of 1/2 lemon
Pinch of cayenne pepper
to you by Amy Tobin
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