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.
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:
Beautiful. Happy Easter!
We just had a salmon mousse that my mom made...I think it would even yummier with smoked salmon! MMM! Thanks for the idea :)
You make me wish I liked smoked salmon. I know Me<===crazy
I've never had a mousse like this before, it would be a great appetizer for a summer cook-out!
This sounds so simple and delicious I think I will definitely have to give in a whirl...
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