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Posted October 23, 2009 | comments Leave a comment

Smoke Salmon Mousse

(S. Caroline Low Country)
1 lb. cream cheese, room temperature
1/2 lb. butter, room temperature
1/4 lb. smoked salmon
juice and zest of 1 lemon
2 T. fresh dill
toasted bread rounds or mini bouchees
fresh dill sprigs

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

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