It is a light and tasty spread often served with crackers, baguette or as canapés of all sorts. You must try it with Cracotte (French crackers).
Some people put eggs when they make salmon mousse. I would advice otherwise unless you are using fresh eggs. Old eggs may give it a funky taste. If you are fond of sour cream, you can substitute this for cream.
150 g (5 oz) smoked salmon
1 can pink salmon
1 tablespoon prepared horseradish (optional)
1/2 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup heavy cream
Salt and Pepper
1 sprig fresh dill
Drain the canned salmon and check for bones. Remove the skin.
In a food processor or blender, combine the canned salmon, smoked salmon, lemon zest, lemon juice, cream and dill. Blend the ingredients for 1 minute if you want more texture and perhaps 2-3 minutes if you want the spread to be very smooth.
Refrigerate for 2-3 hours before serving. It is best served cold with crackers and lemon wedges.
Photo Courtesy Of: jules:stonesoup