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Smoked salmon mousse with fresh dill

8 oz. smoked salmon
16 oz. cream cheese
1 Tb. fresh lemon juice
1 Tb. minced red onion
1/4 cup fresh dill sprigs
salt and pepper to taste
dill for garnish

In food processor, process smoked salmon until very finely chopped. Next, with machine running, add the cream cheese one quarter at a time until all is incorporated. Stop machine and scrape down sides of bowl while checking for lumps. Add onion, lemon juice and dill and process until mousse is free of any lumps. Correct for salt and pepper and place in an airtight container. Refrigerate about 1-2 hours before serving. This mousse can be molded on a plate or can be piped from a pastry bag onto croutons, etc…. Garnish with additional fresh dill.  Try this recipe with Schug Chardonnay.

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