Recipe courtesy of Scott Leibfried
Salmon Mousse
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 449
- Total Fat
- 37
- Saturated Fat
- 17
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 125
- Sodium
- 400
- Total: 47 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 12 min
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.
Cook’s Note
This mousse can be piped onto a cracker using a pastry bag, or served as a dip for vegetables.