Serves: 5
Total Calories: 513
Break up salmon to feel for bone or skin; remove. Put in food processor with chopping blade. Add lemon juice, onions, and dill. Process until smooth. With machine running, slowly pour in cooled, melted butter until it’s incorporated. Using rubber spatula, put smoked salmon mixture in a medium-size bowl. Slowly fold in sour cream till completely incorporated. Put in serving dish.
Can be served as spread on crackers, piped with decorative tip on toast rounds, or topped with tiny dollop of whipped cream with caper or sprig of dill.
Note: If using moist smoked salmon, decrease butter and sour cream to 1/2 cup each.
This Smoked Salmon Mousse recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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