Smoked Salmon Mousse

Back

Ingredients:

1 lb. smoked salmon
2 cups crème fraîche
1/4 tsp. white pepper
Course salt to taste

Preparation:
Chill metal blade and bowl of a food processor. Chop the salmon. Place salmon into the chilled bowl fitted with the blade and process until smooth. Scrape into a fine sieve and, using a spatula, push the salmon through the sieve to make a very fine paste. Transfer the salmon to a well-chilled bowl.

Using an electric mixer, whip crème fraîche until stiff. Fold into the salmon. Taste and adjust seasoning with pepper and, if needed, salt. Scrape into a decorative container or a buttered 1-quart mold lined with clear plastic wrap. Cover and refrigerate at least 2 hours or until well chilled before unmolding.

Serving Suggestion:
Serve on cucumber slices or with crisp toast or crackers. Makes about 3 cups.