Ingredients
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
Directions
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Roby1540
on December 31, 2012
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This was an excellent dish. It was my first time making salmon mousse and it came out great. I used fresh wild salmon not canned.
By runfellow
Austin, TX
on November 12, 2010
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While this was a tasty recipe, I had a rather odd experience while eating it. I was in the middle of having dinner with some of my American friends and I heard a knock at the door. Apparently it was a Mr. Death or something, and he was a rather rude fellow. Not only did he knock my perfectly good wine glass over on purpose, but then he announced to us all that he was in fact coming to collect our souls because we were all dead. My guest politely asked why we were, and apparently it was because of this dish. My suggestion, do not use canned salmon for this dish. Otherwise, it was moderately good.
By rbuferd_3301887
Washington, DC
on July 14, 2005
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This simple recipe is foiled by the brandy. It overpowers all the other flavors. Don't waste good salmon on this recipe.
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