Classic smoked salmon mousse made easy.
- 8 oz. cream cheese, softened
- 3 oz. smoked salmon
- 2 Tablespoons cream
- ½ teaspoon lemon juice
- ½ 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 plus dill, red pepper, and red onion garnish.
You can make salmon mousse in decorative shapes using any metal cookie cutters: Spray the insides of the cookie cutters with nonstick 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 into shapes with the cookie cutters.
DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.
INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.
Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.
RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.
- Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
- Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
- Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
- Check both sides of each leaf under direct light.
- If one or two insects are found, rewash the herbs.
- If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.
Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.