Smoked Salmon Mousse

                - Holy Island, Northumberland, England

 

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Makes about 1 cup

Smoked fish is very common in England, particularly in the north where this recipe is from. Holy Island or Lindisfarne is on the east coast of Northumberland and may only be reached at low tide.

¼ pound boneless smokes salmon – (lox or smoked salmon scraps and trimmings)

4 ounces cream cheese, softened

1 teaspoon very finely minced chives

1 teaspoon very finely minced fresh dill weed or ¼ teaspoon dry

A few gratings of nutmeg

¼ teaspoon lemon zest

About ½ a teaspoon lemon juice

A whisper of cayenne

Fresh coarse-ground black pepper

 

Cut the salmon into chunks and puree in a blender of rood processor.  Scrape into a bowl and mix well with the remaining ingredients.

 

Generously butter the bottom and sides of a ramekin or other straight-sided glass or ceramic container.  Pack the salmon mixture into the container and chill.

 

To serve, run the blade of a small, sharp knife around the outer edge of the dish, then dip the base quickly into hot water and invert onto a serving plate.  You may have to give it a gentle shake.  Surround with sprigs of fresh watercress and small radishes.  Accompany with thin slices of cucumber and Brown Bread.

The English Country Kitchen

 


        Copyright © 2008 - Geraldine Duncann

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