MOUSSE DE SAUMON CANAPÉS
When the sign-up sheet comes around for the next cocktail party or the family holiday dinner, and you want to bring an elegant, 15-minute prep platter, put your name down for this treat. On the other hand, if you want a truly indulgent late night mini-dinner for two, this one’s for you. Smoked salmon mousse might be the most ridiculously easy thing to make—if you forget the gelatin molds, the heating and cooling and the overnight chilling. Just bring out your blender instead. Mousse looks lovely served in phyllo cups, but it works fine spread on toasted bread slices or even cucumber rounds. Garnish with a little dill or a few capers—you’re done.
- 4 oz smoked salmon, torn into pieces
- 8 oz softened cream cheese
- 1-2 tblsp sour cream
- 2 tblsp fresh lemon juice
- A little dried dill weed or very finely chopped fresh dill
- Salt and pepper
Put everything in blender or food processor and mix until smooth. Chill for a little while to blend flavors.
The Kitchen Hive