Salmon mousse may sound gross to some, but chances are if you enjoy smoked salmon, you will love this. This recipe was passed on to me by my wonderful mother-in-law, and I have enjoyed this recipe for many years. Typically we serve it in a bowl as a dip or spread for crackers. An easy way to fancy it up is to pipe it onto crackers and garnish with fresh herbs, as I did for my girls’ night/guys’ night party. And though I haven’t yet tried it myself, I’m sure this would be fantastic spread on a bagel. If I were going to go that route, I might whip it on high speed in my mixer for a while, just to make it a light and airy schmear. Which ever way you choose to enjoy, do give it a try. It’s delish!
- Yield about two cups
8 oz. smoked salmon, flaked with a fork
8 oz. cream cheese
1 tsp. dried dill weed
Freshly ground black pepper, to taste
1 clove garlic, finely minced
Combine all ingredients in the bowl of a food processor. Pulse repeatedly until all the ingredients are blended and smooth. Transfer to a serving dish, cover with plastic wrap and chill at least one hour. (Alternatively, pipe the mixture onto crackers and garnish with fresh herbs.)