Sunday, December 30, 2012

Smoked Salmon Mousse

The refrigerator is free from holiday leftovers and the house is clean.  There is no sign of holidays past and I just got a call from dear friends who want to stop by to deliver holiday gifts.  I had no idea I would be entertaining this evening nor am I prepared for company, but after a quick scan of my pantry and refrigerator, I know I can turn to an old faithful. 

My friend Ilene gave this recipe for Smoked Salmon Mousse to me 30 years ago and I still turn to it when I need a quick hors d’oeuvre or addition to my brunch buffet. I still can't figure out why it's called Smoked Salmon Mousse.  It's not made with smoked salmon and it's not a mousse, but who am I to rename someone else's recipe.  Since it tastes best served at room temperature, it makes a good contribution to a 'pot luck' New Year's Eve party or you may want to have it on hand if you are expecting guests over the holiday weekend.  Wishing you all a very Happy New Year!

§     2 6 or 7 ounce cans of skinless and boneless salmon
§     1 8-ounce package of cream cheese
§     1 tablespoon lemon juice
§     2 teaspoons finely chopped onion (optional)
§     1 teaspoon prepared horseradish
§     1/4 teaspoon salt
§     1/2 teaspoon liquid smoke

In a medium sized bowl, mix all ingredients and serve with crackers. 
If possible, I prefer to make this at least a day ahead so the flavors have time to meld, but last minute, this will still be a hit.  For a hors d’oeuvre, I sometimes fill hollowed out cherry tomatoes with this smoked salmon mousse to create an “Amuse Bouch,” a single bite to delight while enjoying a cocktail before a meal, but I most often serve this in a bowl surrounded by crackers. 
If I have some left over, I eat it for breakfast/brunch spread on a toasted bagel topped with a slice of tomato, chopped onion and capers. 
For a printer friendly copy of this recipe, go to Smoked Salmon Mousse. Enjoy!

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