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Ingredients Jump to Instructions ↓

  1. 2 blocks softened cream cheese (I use Neufchatel which is a bit lighter)

  2. 1/3 cup mayonnaise

  3. One 4 oz package smoked salmon

  4. One 6 oz can skinless boneless salmon drained

  5. 1/2 peeled & seeded cucumber

  6. 1 Tblsp lemon juice

  7. 1 tsp caper juice

  8. 6 dashes hot sauce (more if desired)

  9. 2 tsp Old Bay seasoning

  10. 1 tsp season salt

  11. 2 tsp dried dill weed

  12. 1 pin dot drop red food coloring

  13. 2 envelopes unflavored gelatin

  14. For garnish:

  15. 1 pkg fresh dill

  16. 1 small jar of tiny caper s

  17. 1/4 cup minced purple onion

Instructions Jump to Ingredients ↑

  1. Cream the cheese & mayo together in a medium mixing bowl until smooth & set aside.

  2. In a food processor add both salmons, sliced cucumber, hot sauce, lemon juice, dill weed, Old Bay & season salt & blend until smooth.

  3. With rubber spatula, pour salmon mixture into bowl containing cream cheese mixture, stirring & folding the two until completely incorporated.

  4. Sprinkle gelatin over top of mousse & one tiny drop red food coloring & stir again to blend until completely smooth.

  5. Spray an 8" springform pan with nonstick cooking spray. Turn mousse mixture into pan, spread out evenly to edges & chill for at least 2 hours before serving. Release pan from sides & garnish as pictured with fresh dill, drained capers & diced purple onion. Serve on crostini, crackers or mini bagels.

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