Smoked Salmon Mousse
makes about 11/4 cups
NOTE: This tasty spread has multiple applications. It can be
piped into hollowed-out cherry tomatoes (use a melon baller to
remove the seeds), onto snow peas and endive leaves, or into little
tart shells. Our favorite way to use this spread is as a canapé
topping for squares of black bread.
4 ounces sliced smoked salmon
1 large shallot, minced (about 3 tablespoons)
2 ounces cream cheese, softened
1 tablespoon lemon juice
1/4 cup crème fraîche or sour cream
Ground black pepper
INSTRUCTIONS:
1. Place salmon and shallot in food processor and process until mixture is finely chopped, scraping down bowl as necessary, about 10 seconds. Add cream cheese and lemon juice and process again until mixture forms a ball, again scraping down bowl as necessary. Add crème fraîche and pulse just to incorporate, 5 seconds.
2. Turn mousse into bowl and season with pepper to taste. Use immediately or cover with plastic wrap and refrigerate up to 2 days.
VARIATION:
Smoked Trout Mousse
Replace salmon with 1/2 pound smoked trout fillets (about 2 fillets), skinned and broken into pieces. Substitute lime juice for lemon juice. Increase crème fraîche to 1/3 cup. Add 2 tablespoons well-drained prepared horseradish with crème fraîche.