Smoked Salmon Mousse

The perfect appetizer to a fabulous dinner! Serve with 2013 Chardonnay

8 oz smoked salmon
12 oz cream cheese, room temperature
1 Tbs Lemon zest
1/4 tsp. each: ground cayenne pepper, paprika & ground cloves
1 clove garlic, pressed
1/3 cup sour cream
1/2 cup heavy cream
1 envelope powdered gelatin (soften according to package instructions)
3 Tbs Husch Vineyards Chardonnay

Remove skin and bones of the salmon. Place in a food processor and process until flaked. Place the cream cheese in the large bowl of an electric mixer and beat until smooth. Blend in lemon zest, lemon juice, seasonings and garlic. (Salt may be added if the salmon is not too salty.) Fold together salmon, cream cheese and sour cream. Whip the heavy cream until stiff and fold in. Heat the wine and stir into the softened gelatin. Fold into the mousse mixture.

Lightly spray the inside of a mold with a non-stick spray and line with a sheet of plastic wrap. Fill the mold with the mousse mix and cover with another piece of plastic wrap. Refrigerate at least 8 hours before unmolding and serving. Enjoy with the 2013 Chardonnay



Husch Vineyards
Winery & Tasting Room: 4400 Highway 128, Philo, CA 95466 1-800-55-HUSCH (1-800-554-8724)
Hours: We are open 7 days a week from 10am to 5pm
Mailing Address: PO Box 189, Talmage, CA 95481
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