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4 to 6
as an Hors D’oeuvreEasy
Published 2003
THIS DELICIOUS MOUSSE IS MADE IN MINUTES, USING A COMBINATION OF SMOKED AND RAW SALMON. BUY THE BEST-QUALITY FRESH SALMON FOR THIS; IF YOU ARE NOT ABSOLUTELY SURE THE SALMON AT THE MARKET IS FRESH AND HAS BEEN HANDLED HYGIENICALLY, I SUGGEST DOUBLING THE SMOKED SALMON INSTEAD.
Rinse the fresh salmon under cold running water and pat dry with paper towels. Remove any excess traces of fat from the fillets. Cut both the fresh and smoked fish into 1-inch cubes. Place the fish in a food processor and process for a few seconds, until you have a rough puree. Transfer to a bowl.
Stir the lemon juice, crème fraîche, and dill into the salmon. Gently crush the pink peppe