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Smoked Salmon Mousse

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"I cannot tell a lie: This is not a traditional Southern recipe — but it is so good I could not stop myself from including it. I first got to try hot smoked salmon on one of our Paula Deen Cruises that stopped in Alaska. But you can't get that kind of fish everywhere, certainly not at my local Piggly Wiggly. So I had to lock myself in my kitchen for a spell and do some experimenting with the ingredients I could get my hands on, to try to recreate that marvelous one-of-a-kind flavor. What I came up with is mighty tasty, if I do say so myself."

List of Ingredients

â—¦ 1 can (6 ounces) salmon, drained
â—¦ 2 ounces cream cheese, at room temperature
â—¦ ¼ cup mayonnaise
â—¦ 2 tablespoons fresh lemon juice
â—¦ ¼ teaspoon liquid smoke
â—¦ Salt and black pepper

â—¦ Crackers and celery sticks, for dipping


Recipe

In a food processor, combine the salmon, cream cheese, mayonnaise, lemon juice, liquid smoke, and a pinch each of salt and black pepper and blend until smooth. Taste and add more salt and pepper, if you'd like.

Serve the mousse at room temperature or chilled, with crackers and celery sticks for dipping.

Serves 6 to 8