Classic smoked salmon mousse made easy.
8 oz. cream cheese, softened
3 oz. smoked salmon
2 tablespoon cream
1/2 teaspoon lemon juice
1/2 teaspoon horseradish (or to taste)
Pepper to taste
1 seedless cucumber, sliced thin
Fresh dill for garnish
chopped red pepper for garnish
chopped red onion for garnish
In blender or food processor, whip the cream cheese. Add the smoked salmon, cream, lemon juice, horseradish and pepper. Process until smooth. Place into a crock or serving bowl. Garnish with cucumber and dill. Serve on a platter with cucumber and dill and red pepper and red onion garnish. Serves 6 to 8.
You can make salmon mousse in decorative shapes use any metal cookie cutters. Spray the insides of the cookie cutters with non-stick cooking
spray. On a cookie sheet lined with waxed paper spoon salmon and place another piece of waxed paper on top. Roll with a rolling pin until 1/20 inch
thick. Freeze on cookie sheet for 5 minutes, then cut the shape you like with cookie cutters.