Ingredients
- 3 sticks unsalted butter
- 1 pound smoked Norwegian or Scottish salmon, not too salty, cut into inch cubes
- 1/2 cup heavy cream
- Juice of 1/2 lemon
- 1 tablespoon chives, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon parsley, finely chopped
Directions
Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.
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By Nutsy
West Islip, NY
on June 14, 2008
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I made this for a Yacht Club Happy Hour. I served it piped onto kettle potato chips and it was a smash hit! The recipe is quite large, so we also put some in a dish to spread on crackers. But it was the mousse on the kettle chips that knocked 'em dead! I didn't use all the butter and I substituted half and half for the heavy cream. No one missed it. DEE LISH!!!!
By mirella.siegris...
Livingston, NJ
on April 09, 2007
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I made this for a Yacht Club Happy Hour. I served it piped onto kettle potato chips and it was a smash hit! The recipe is quite large, so we also put some in a dish to spread on crackers. But it was the mousse on the kettle chips that knocked 'em dead! I didn't use all the butter and I substituted half and half for the heavy cream. No one missed it. DEE LISH!!!!
Read all 2 reviews