Salmon Mousse

I made this for Thanksgiving as an appetizer and it was a hit. It’s very easy and for something a little different. Recipe courtesy of The Bergdorf Goodman Cookbook.

1/2 pound of smoked salmon

1 1/2 tablespoons of fresh lemon juice

8 tablespoons melted unsalted butter, ( 1 stick) brought to room temperature

1 cup of heavy cream

fresh dill for garnish

Blend the salmon in a food processor, adding each ingredient at a time till well combined and very smooth.

Store in the refrigerator. Allow to come to room temperature before serving. Garnish with a few sprigs of dill and with thinly sliced dark or whole grain bread.

 

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