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Smoked Salmon Mousse

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Serves 4


Ingredients:

8 oz cream cheese, at room temperature
1 cup Top the Tator sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon Dijon mustard
1 small shallot, finely minced
1/2 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
3 drops hot sauce
3 oz. smoked nova lox salmon, minced
3 oz. classic smoked salmon
Extra fresh dill for garnish

Directions:

  1. Cream cheese by hand with wooded spoon or spatula or with hand mixer until smooth. Add salmon, lemon juice, dill, Dijon mustard, salt, pepper, hot sauce, and shallots and mix well. Fold in sour cream until just combined. Texture will be light and fluffy. Chill at least 1 hour in the fridge in lidded plastic container.
  2. Serve on flatbread or butter crackers. Top with a sprinkle of fresh dill.
Course: Side
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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