Recipe courtesy of David Waltuck
Smoked Salmon Mousse
- Level: Easy
- Yield: 20 to 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 158
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 48
- Sodium
- 15
- Total: 30 min
- Prep: 30 min
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.