For the Salmon:
1 pound salmon fillet, skin off and pin bones removed
1 teaspoon extra-virgin olive oil
Salt and freshly ground black pepper
For the mousse:
1 pound soft cream cheese
1/4 cup brandy
1 lemon, zested and juiced
Salt and freshly ground pepper
For the salmon:
Preheat the oven to 400 degrees F.
Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
Cooks Note: This mousse can be piped onto a cracker using a pastry bag, or served as a dip for vegetables.
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