Salmon Mousse

4 (4)

I am always looking for easy and elegant appetizers to serve with cocktails and this one is always a hit.  Admittedly, I am not a fish or seafood person, but I do enjoy these. They are light, fluffy, delicious, impressive, and easy to make. What else would you want?

Obviously, the salmon is the main ingredient. I use canned salmon, but I buy a good quality wild sockeye skinless and boneless salmon.  It is a bit pricey but worth it. I usually have an extra can in the pantry just so I can whip up this appetizer. You can, of course, use fresh smoked salmon if you prefer.

Here is all you do. Into a food processor fitted with a steal blade, add a 7 ounce can of drained salmon, 4 ounces of room temperature cream cheese, 1 ounce of room temperature herbed goat cheese, 1 tablespoon of fresh lemon juice, ½ teaspoon of salt and a few grinds of black pepper. Pulse several times until well combined scraping down the sides of the bowl as necessary. Taste for seasonings then transfer the mixture to a piping bag. You could also put it in a bowl and use as a dip, but I think piping it makes it look extra fancy. And I am all about fancy. But before you pipe or serve it, pop it into the refrigerator for an hour or two so the flavors will meld.

I like to put a few sprigs of dill on top after I pipe it onto crackers or crostini. Your guests will be impressed, and the Salmon Mousse will be gone in no time. Enjoy!