Sunday, 12 April 2009

Smoked Salmon Mousse - low (er) fat


Smoked Salmon Mousse
1 1/2 x 200g packs of light Philadelphia or other cream cheese
250ml half fat creme fraiche
250g smoked salmon
3 spring onions washed and chopped
Handful of fresh dill washed and chopped
Juice of 1 lemon
Salt and Pepper

Put everything in a processor and blitz until smooth, scoop into whatever you're serving it in then cut up thin strips of smoked salmon and place on top with a tiny sprig of dill. Chill in the fridge until you're ready to serve. It's better if you can make it a few hours before serving to allow the flavours to meld together. We served with french toast.

This could serve 6 people as a starter, possibly more if you were serving alongside other nibbles.

5 comments:

Sylvie said...

Beautiful. Happy Easter!

ChichaJo said...

We just had a salmon mousse that my mom made...I think it would even yummier with smoked salmon! MMM! Thanks for the idea :)

Marie said...

You make me wish I liked smoked salmon. I know Me<===crazy

Sophie said...

I've never had a mousse like this before, it would be a great appetizer for a summer cook-out!

The Curious Cat said...

This sounds so simple and delicious I think I will definitely have to give in a whirl...

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