Double Salmon Mousse
Ingrédients
2 7.5-oz cans of wild Sockeye salmon, drained, bones and skin removed
2.5 oz smoked salmon
1/4 cup mayonnaise
1/4 cup cream cheese
1/4 cup Patience Fruit & Co Whole Dried Cranberries sweetened with apple juice, finely chopped
1 teaspoon dried dill
1/2 teaspoon garlic powder
Freshly ground pepper and salt
An elegant but easy idea for the holidays – and it takes no time at all to whip up. The mousse uses canned Sockeye salmon, the kind that’s bright orange. It’s a species of wild salmon, which means it’s less fatty than farmed salmon.
The mousse is also excellent at breakfast or lunch time on a toasted bagel.
Les étapes
Line a bowl that holds about 2 cups with plastic wrap and set aside.
Line a bowl that holds about 2 cups with plastic wrap and set aside.
Place canned salmon, smoked salmon, mayonnaise and cream cheese in the bowl of your food processor. Blend till the mixture is silky smooth.
Place canned salmon, smoked salmon, mayonnaise and cream cheese in the bowl of your food processor. Blend till the mixture is silky smooth.
Add cranberries, dill and garlic powder. Mix gently with a spatula. Taste and adjust seasonings.
Add cranberries, dill and garlic powder. Mix gently with a spatula. Taste and adjust seasonings.
Pour salmon mousse into the bowl. Cover with a second layer of plastic wrap or a cover and refrigerate for at least 1 hour.
Pour salmon mousse into the bowl. Cover with a second layer of plastic wrap or a cover and refrigerate for at least 1 hour.
To unmould, turn the bowl over and place on a serving plate. Remove the bowl and peel off the plastic wrap. Smooth the top with a knife.
To unmould, turn the bowl over and place on a serving plate. Remove the bowl and peel off the plastic wrap. Smooth the top with a knife.
Sprinkle with dill.
Sprinkle with dill.
Serve Double Salmon Mousse with crackers, croutons, nuts and fresh fruit.
Serve Double Salmon Mousse with crackers, croutons, nuts and fresh fruit.