Smoked salmon mousse
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Nova Scotia, Scottish or Norwegian smoked salmon, cut into pieces |
| ¼ | pounds | Butter, softened, 1 stick |
| ¼ | cup | Light cream or half-and-half |
| 1 | tablespoon | Snipped fresh dill |
| 1 | tablespoon | Minced fresh chives |
| 1 | tablespoon | Fresh lemon juice |
| 3 | Or 4 turns of pepper | |
| Fresh dill sprigs fo | ||
| Pumpernickle cocktai | ||
Directions
Process the salmon in a food precessor or blender until it is corsely chopped. Slowly add the butter and cream, continuing to process until mixture is very smooth. Add the dill, chives, lemon juice and pepper process again until well blended. Scrape the mixture into a serving b swirling it into an attractive mound. Cover and refrigerate into shor before serving. Bring to room temp to soften slightly and garnish wit few sprigs of fresh dill. Serve with pumpernickle cocktail bread. Re from "The Thanksgiving Cookbook".
Submitted By TANANA REYNOLDS On 05-22-95
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