Email to Cat      

Spring Mousse of Smoked Salmon

Source of Recipe

The Seattle Times


List of Ingredients

â—¦ 3 tablespoons coarsely chopped onion
â—¦ 1 medium clove garlic, crushed
â—¦ 3 tablespoons fresh lemon juice (plus more as needed)
â—¦ 12 ounces smoked salmon, trimmed of any skin or bones
â—¦ 6 tablespoons mayonnaise (plus more as needed)
â—¦ 6 tablespoons sour cream
â—¦ Freshly ground white pepper to taste
â—¦ 3 tablespoons snipped fresh dill
â—¦ 6 tablespoons snipped chives
â—¦ 3 tablespoons capers, rinsed and drained


Recipe

Put the onions in the bottom of a food processor with the garlic and sprinkle with the lemon juice. Let stand 15 minutes while prepping the other ingredients.

Add the salmon, mayonnaise, and sour cream, and purée.
Taste to see if the mousse needs more lemon, or the creaminess of more mayonnaise or sour cream. It needs to be spreadable, but not stiff.

Once you get the mousse tasting the way you like, stir in the white pepper, dill, chives, and the capers. Pack into a crock and refrigerate several hours to mellow.

Makes 8 to 12 servings



• Note:
Prepare up to a day before serving and keep refrigerated.
Serve crisp flat breads like lavash and cucumber rounds with the crock of mousse.