Salmon Mousse

Name: Salmon Mousse
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H47M0.000S
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 1 pound salmon fillet, skin off and pin bones removed; 1 teaspoon extra-virgin olive oil; Salt and freshly ground black pepper; 1 pound soft cream cheese; 1/4 cup brandy; 1 lemon, zested and juiced; Salt and freshly ground pepper

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Level: Easy
Total: 47 min

Prep: 5 min
Inactive: 30 min
Cook: 12 min

Yield: 4 to 6 servings

Level: Easy
Total: 47 min

Prep: 5 min
Inactive: 30 min
Cook: 12 min

Yield: 4 to 6 servings

Ingredients

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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.

Cook’s Note

This mousse can be piped onto a cracker using a pastry bag, or served as a dip for vegetables.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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