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Smoked Salmon Mousse The perfect appetizer to a fabulous dinner! Serve with 2011 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 2011 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 each week 10am - 5pm. Mailing Address: PO Box 189 Talmage, CA 95481 Privacy Policy – Trade – Wholesale – Contact Us |
