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Categories:Viewed: 41 - Published at: 7 years ago
Ingredients
- 1 pound fresh wild salmon
- 1.5 ounces smoked salmon
- 8 ounces cream cheese
- 1/2 cup parsley, minced
- 1 Tablespoon fresh lemon mint, minced
- 2 teaspoons dried tarragon (optional)
- 1-2 Tablespoons lemon juice
- 1 cup white wine or dry vermouth
- sprigs of parsley or lemon mint to garnish
Method
- Poach fresh salmon in the wine, 1 tablespoon lemon juice and 1 teaspoon tarragon for about 10-15 minutes. Discard poaching liquid when done and let salmon cool. Remove any skin and bones from the salmon and place in food processor with the smoked salmon, cream cheese, 1/4 cup parsley, lemon mint, 1 teaspoon tarragon and 1 Tablespoon lemon juice. Process using pulsing until smooth and transfer to a plastic lined mold. Cover and refrigerate overnight.
- Remove mousse from the mold and garnish with parsley or lemon mint sprigs. Serve with crackers.
