It is a light and tasty spread often served with crackers, baguette or as canapÃ©s 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