“Good food is all the sweeter when shared with good friends.”
Smoked Salmon Mousse
Back in about 2010 we vacationed in Napa Valley with our friends, Marianne & Dana Havron. We stayed at the Villagio Inn and Spa in Yountville and we were amazed at the unbelievable breakfast/brunch buffets they offered us daily. One dish in particular, the Smoked Salmon Mousse, kept me returning to the buffet bar. By the time we departed, I’d somehow convinced the Executive Chef to share the recipe with me….
Our experience at the Villagio Inn left a lasting impression on me; so much so that my almost daily "go to" breakfast for these past many years is Lox & Bagel (i.e. thin sliced smoked salmon, whipped cream cheese, thin-sliced toasted bagel half) ... thank you Chef!
Ingredients
Instructions
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Using a small mixer or blender, mix the cream cheese until it gets creamy.
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Coarsely chop all the smoked salmon, discarding any brownish pieces.
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Process the smoked salmon in a food processor until it binds together. Add 1/2 of the cream cheese to the the salmon mixture while it is getting processed so it can be smooth and creamy.
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Transfer the salmon mixture back to the mixer and combine it with the remainder of the cream cheese.
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Add the Dijon mustard, sour cream and dill. Mix it just enough to get all ingredients bonded. Do not over mix.
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I like to serve this after chilling it for 2 to 8 hours in a copper food mold (in the shape of a fish). A quicker presentation is to use a bowl or dish and provide a serving knife to spread the mixture.
Serving Size 2 Tablespoons
Servings 17
- Amount Per Serving
- Calories 80kcal
- % Daily Value *
- Total Fat 7g11%
- Cholesterol 25mg9%
- Sodium 135mg6%
- Total Carbohydrate 1g1%
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
When I got home and prepared to publish the recipe on my blog, I realized that Chef had given me the recipe version for 20+ people! I don't know about you but, we rarely entertain 20+ people for breakfast or brunch so I went to work on it and converted the measurements to provide approximately 35 tablespoons of the mixture which equates to 17 servings of 2 T each. The perfect measurements to feed two or three couples! This can be served in a bowl or dish or mold and then spread on crackers, vegetables or crostini.
Original recipe ingredients and measures:
- 1 pound of smoked salmon sliced
- 1 pound of cream cheese
- 1/4 cup of sour cream
- 1 tablespoon of fresh dill chopped
- 1 tablespoon Dijon Mustard
