SALMON MOUSSE PATE'

SALMON MOUSSE PATE' image

Yield 1 10 oz. mold

Number Of Ingredients 9

1 pound fresh wild salmon
1.5 ounces smoked salmon
8 ounces cream cheese
1/2 cup parsley, minced
1 Tablespoon fresh lemon mint, minced
2 teaspoons dried tarragon (optional)
1-2 Tablespoons lemon juice
1 cup white wine or dry vermouth
sprigs of parsley or lemon mint to garnish

Steps:

Poach fresh salmon in the wine, 1 tablespoon lemon juice and 1 teaspoon tarragon for about 10-15 minutes. Discard poaching liquid when done and let salmon cool. Remove any skin and bones from the salmon and place in food processor with the smoked salmon, cream cheese, 1/4 cup parsley, lemon mint, 1 teaspoon tarragon and 1 Tablespoon lemon juice. Process using pulsing until smooth and transfer to a plastic lined mold. Cover and refrigerate overnight. Remove mousse from the mold and garnish with parsley or lemon mint sprigs. Serve with crackers.