1990 Christmas Recipe Collection
Smoked Salmon Mousse
Original community recipe submitted by V. H. Pierce.
Gather
Ingredients
- ½ pound smoked salmon
- ½ pound cream cheese
- ½ cup chopped scallions (printed fraction is slightly faint)
- ¼ cup finely chopped fresh dill, or 1–1½ teaspoons dried dill weed
- Juice of ½ lemon
- Tabasco sauce, to taste
- Chopped raw onion, for serving
- Drained capers, for serving
- Buttered toast or rye rounds, for serving
Prepare
Directions
- Combine smoked salmon, cream cheese, scallions, dill, lemon juice and Tabasco in a blender or food processor.
- Blend to a smooth purée and transfer to a serving dish.
- Chill at least 1 hour or overnight.
- Serve chilled with raw onion, capers, buttered toast or rye rounds on the side.
Kitchen Notes
Original yield: approximately 4 cups. Family memory: this mousse was served and remembered as very good. Historical recipe preserved; this personal recollection does not imply a recent kitchen test.
Original Source
Submitted by V. H. Pierce, Old Fashioned Christmas Recipes, Timesaver Shopping Guide, December 11, 1990, page 7. Mother's cookbook collection.