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Smoked Salmon Mousse
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|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|
- 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.
- Serve on flatbread or butter crackers. Top with a sprinkle of fresh dill.
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