Cold Salmon Mousse


Serves: 5
Total Calories: 388

Ingredients

1 (16-ounce) can red salmon ; drain, remove bones, and flake
1 (8-ounce) package cream cheese (room temperature)
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon grated horseradish
2 tablespoons grated onions
1/2 teaspoon liquid smoke (optional)
6 tablespoons chopped pecans
1/2 cup chopped fresh parsley

Directions:

Blend all ingredients except pecans and parsley. Chill for at least 4 hours. Make 2 balls by dividing mixture in half. Roll each ball in 3 tablespoons of chopped pecans mixed with 3 tablespoons of chopped parsley just before serving. Serve with French bread. Garnish with small pickles, tomatoes, cucumbers, and whatever you have. Flavors improve if made the day before.

Note: This dish is also great molded in individual molds (line molds with plastic wrap) and used as a first course. Press pecans and parsley on molded salmon.

Nutritional Facts:

Serves: 5
Total Calories: 388
Calories from Fat: 284

This Cold Salmon Mousse recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.




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