This was a very old recipe I first made about 20 years ago. However, the original was just put into a dish and sprinkled with dill or fresh dill if I had it. This version is much more elegant. Essentially I just lined a dish with cling wrap and then lined that with lox before I filled it with the salmon mousse.
Oops, now I have company. I will come back with the recipe later.
Okay now I am back now. I cut into it so you all can see inside.
Now if it were summer, I would probably have fresh dill with this. This recipe is super easy and the hardest part is waiting for it to chill.
Here is the recipe:
Smoked Salmon Mousse
Ingredients:
3-4 ounces smoked salmon cut into 1/2 inch pieces(lox)
2 tablespoons heavy cream
1 (8 ounce) package cream cheese,softened
2 T. green onions, just the greens sliced thin
1/2 lemon, juiced
3 dashes of tabasco
3 dashes of worchestershire
1 teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe (optional)
6 oz of lox (optional for lining ramekins or bowl for molding)
Directions:
1. Place heavy cream, cream cheese, green onion, juice of half of a lemon, dried dill weed, tabasco, worchestershire, salt and pepper to taste in food processor and pulse until mixed and fluffy, about 23-30 seconds. Add lox and pulse until mixed to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe, and fresh dill.
2. Optionally, line a ramekin or other dish with cling wrap, line cling wrap with addtional smoked salmon and fill with mousse. Chill for 1-2 hours or overnight. Invert onto plate and garnish.
Oops, now I have company. I will come back with the recipe later.
Okay now I am back now. I cut into it so you all can see inside.
Now if it were summer, I would probably have fresh dill with this. This recipe is super easy and the hardest part is waiting for it to chill.
Here is the recipe:
Smoked Salmon Mousse
Ingredients:
3-4 ounces smoked salmon cut into 1/2 inch pieces(lox)
2 tablespoons heavy cream
1 (8 ounce) package cream cheese,softened
2 T. green onions, just the greens sliced thin
1/2 lemon, juiced
3 dashes of tabasco
3 dashes of worchestershire
1 teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe (optional)
6 oz of lox (optional for lining ramekins or bowl for molding)
Directions:
1. Place heavy cream, cream cheese, green onion, juice of half of a lemon, dried dill weed, tabasco, worchestershire, salt and pepper to taste in food processor and pulse until mixed and fluffy, about 23-30 seconds. Add lox and pulse until mixed to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe, and fresh dill.
2. Optionally, line a ramekin or other dish with cling wrap, line cling wrap with addtional smoked salmon and fill with mousse. Chill for 1-2 hours or overnight. Invert onto plate and garnish.