sharing recipes from one generation to the next
I’m pressed for time right now, preparing for Christmas and the visit of my family from down south. In need of a speedy but impressive something to serve with champagne I put the food processor on the bench, emptied a whole packet of Tassal smoked salmon trimmings sold for cooking into the bowl, pureed it with a little cream into a thick and unctuous mousse then lightened the flavour with a squeeze of lemon juice. Done.
It tasted unbelievably good spread on crackers.
Smoked Salmon Mousse
200g smoked salmon
150ml lactose free cream
good grinding of white pepper
lemon juice to taste
Empty the salmon into your food processor and pulse the motor until the salmon is finely chopped.
Slowly add the cream with the motor running continuously.
Add pepper and lemon juice to taste.
Pile into a pretty bowl and garnish will a lemon and dill.
Serve with good quality crackers