Simple Salmon Mousse

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Preparation info
  • Serves

    4 to 6

    as an Hors D’oeuvre
    • Difficulty

      Easy

Appears in
Kitchen of Light: New Scandinavian Cooking

By Andreas Viestad

Published 2003

  • About

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.

Ingredients

  • ½ pound very fresh salmon fillet, skin and any pinbones removed
  • ½ pound smoked salmon, skin removed

Method

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