Ingredients
Scale
- 4 ounces smoked salmon (see post for recommended types to use)
- 12 ounces cream cheese (regular or low fat), softened
- 1 teaspoon liquid smoke (Mesquite or Hickory flavor)
- 1 teaspoon caper liquid (from a jar of capers)
- 2 teaspoons fish sauce
- 2 tablespoons chopped fresh dill
- Juice from 1/2 small lemon, or more to taste
- Ground white pepper, to taste
Instructions
- Break or chop salmon into coarse pieces and place in the bowl of a food processor.
- Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.
- Season with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.
- See serving suggestions in Notes below.
Notes
Make ahead: Mousse can be made up to 24 hours ahead, covered, and refrigerated.
Serving suggestions: This mousse is incredibly versatile and can be served in a number of ways, from casual to elegant:
1. Spoon into a small bowl and serve as a spread, with crackers or toast points.
2. Pipe into poppy seed puffs (small hollow shells made from Choux Pastry – recipe in my cookbook Fresh Tastes).
3. Pipe or spoon into purchased phyllo shells.
4. Pipe or spoon onto cucumber rounds.
5. Pipe or spoon onto toasted bread rounds or stars
- Category: Appetizers
- Method: Quick & easy