Smoked Salmon Mousse

This is an old recipe of mine which was resurrected for the ‘Hay Hay It’s Donna Hay’ event #11 and is being hosted by Tartlette. In this HHDD # 11, you may make a sweet or savory mousse, it can be layered or scooped, simple or fancy. The only requirement is that it be an attempt to be at the least “mousse-like”. So get out there and whip it up! For more details on how to enter click here.

200g canned salmon, drained
75ml cream
125g cream cheese, softened
1/4 cup fresh lemon juice
fresh dill (2 stalks) chopped
24 Melba rounds
2-4 slices smoked salmon

Combine the first 5 ingredients into a food processor and blend well. Thin the mixture down with a bit more cream if too thick. Cut smoked salmon into strips. Add a heaping teaspoon of the mousse mixture onto the Melba rounds and top with smoked salmon and a sprig of dill as a garnish. Serve immediately.

The Culinary Chase’s Note: I like adding a bit of the smoked salmon to the mousse mixture as I find the canned salmon can be a bit on the bland side. Puree the smoked salmon with the mousse or finely chop and then add to the mousse. Omega-3 fatty acids are a particular benefit of eating canned salmon and calcium is an added bonus offered by canned salmon. The bones in canned salmon are soft and edible making canned salmon an excellent source of dietary calcium, which is vital in the fight against osteoporosis. These appetizers take little time to assemble. Enjoy!