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Smoked Salmon Mousse
Serves 4
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Ingredients:
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| 8 oz cream cheese, at room temperature+ Add to Shopping List |
| 1 cup Top the Tator sour cream+ Add to Shopping List |
| 1 tablespoon freshly squeezed lemon juice+ Add to Shopping List |
| 1 tablespoon minced fresh dill+ Add to Shopping List |
| 1 teaspoon Dijon mustard+ Add to Shopping List |
| 1 small shallot, finely minced+ Add to Shopping List |
| 1/2 teaspoon kosher or sea salt+ Add to Shopping List |
| 1/4 teaspoon freshly ground black pepper+ Add to Shopping List |
| 3 drops hot sauce+ Add to Shopping List |
| 3 oz. smoked nova lox salmon, minced+ Add to Shopping List |
| 3 oz. classic smoked salmon+ Add to Shopping List |
| Extra fresh dill for garnish+ Add to Shopping List |
Directions:
- 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.
| Course: | Side |
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