NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Smoke Salmon Mousse
(S. Caroline Low Country)
Process cream cheese and butter in food processor until smooth. Add smoked salmon and process until well blended. Add lemon juice and zest. Add 2 T. fresh dill. Pulse several times to mix. Place mousse in pastry bag with star tip and pipe on toasted rounds or into bouchees. Garnish with sprigs of fresh dill.
Carol H. Eggers - Front Royal
Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137