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Smoked Salmon Mousse

Source of Recipe


"New England Open-House Cookbook" by Sarah Leah Chase



List of Ingredients



• â…“ pound sliced smoked salmon, coarsely chopped
  
• 1 container (8 ounces) whipped cream cheese with chives, at room temperature
  
• 2 scallions, both white and tender green parts, trimmed and minced
  
• 2 tablespoons minced fresh dill
  
• ¼ teaspoon ground cumin
  
• 2 tablespoons lemon-flavored or plain vodka
  
• 1 tablespoon freshly squeezed lemon juice
  
• A couple shakes of Tabasco sauce
  
• Fine sea salt and freshly ground black pepper
  
• .
  
• Crackers, capers, and minced red onion, for serving
  






Instructions



1. Place the smoked salmon, cream cheese, scallions, dill, cumin, vodka, lemon juice, and Tabasco sauce in a food processor or blender and purée until smooth. Taste for seasoning, adding salt and pepper as needed.
   
   
2. Transfer the salmon mousse to a decorative serving dish and refrigerate it, covered, overnight for the flavors to meld. It will keep in the refrigerator for up to 5 days.
   
   
3. When ready to serve, let the mousse stand at room temperature for at least 20 minutes, then surround it with crackers and small dishes of capers and chopped red onion.
   
   Makes about 2 cups