This is part of the very late Thanksgiving recipes… but I promise the recipes that I will post over the next few hours/days will be well worth the wait.
One of the appetizers I set out was spinach and artichoke dip… I wrote the recipe on the site a while back. The second was something NEW. I had never made Salmon Mousse before, but when I saw the recipe while flipping through my cookbooks, I knew I had to try it.
I’ve always enjoyed anything salmon, but recently I have been having a bit of a love affair with smoked salmon. Smoked sockeye salmon to be exact. I had 16oz of some beautifully smoked sockeye and whipped up this mousse.
My recipe suggested serving this piped onto cucumber circles with a bit of bread… but I decided to keep to the “dip” theme and left this mousse piled prettily into a dish for dipping purposes.
Anyway…. on to the mousse
Salmon Mousse (adapted very lightly from Williams-Sonoma’s Festive Entertaining)
- 14 oz smoked salmon (I used sockeye), roughly chopped
- 1/2 cup of Greek Yogurt (full fat)
- 1/2 a teaspoon of cayenne pepper
- 2 tablespoons of good quality olive oil
- 1 lemon, juiced and zested
- In a food processor – combine all the ingredients. Zest the whole lemon into the processor and 2 tablespoons of the juice. Blend until smooth
- Cover and chill until ready to serve.