Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Tuesday, December 28, 2010 at 7:03 PM

Comments (0)     E-mail E-mail article      Print Print      Share Share

Recipe: Smoked-Salmon Mousse

This is a great-tasting holiday spread.

Makes 2 ½ cups 1/3 pound smoked salmon

2 green onions, chopped

3 (3-ounce) packages cream cheese, softened

3 tablespoons butter, softened

2 tablespoons sour cream

3 tablespoons lemon juice

Tabasco sauce

Lettuce leaves

Crackers or thin-sliced French bread

1. In the bowl of a food processor, combine the salmon and green onion. Blend well.

2. With the processor running, gradually add the cream cheese, butter, sour cream, lemon juice and Tabasco to taste and blend until smooth.

3. Line a quart mold with plastic wrap, pack the mousse into the mold and refrigerate until set.

4. To serve, unmold the mousse onto a serving platter lined with lettuce leaves and surround it with crackers or thinly sliced French bread.

From The Seattle Times file

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...

News where, when and how you want it

Email Icon

Comments
No comments have been posted to this article.

advertising

Video

Advertising

AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech

Marketplace

Advertising