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Contributed by Joyce'S
Classic smoked salmon mousse made easy.
8 oz. cream cheese, softened
3 oz. smoked salmon
2 T. heavy cream
1/2 t. lemon juice
1/2 t. horseradish (or to taste)
Pepper to taste
1 seedless cucumber, sliced thin
Cabaret Crackers or Bremner Wafers
In blender or food processor, whip cream cheese. Add smoked salmon, heavy cream,
lemon juice, horseradish and pepper. Process until smooth. Place into a crock or
serving bowl. Garnish with cucumber and dill. Serve on a platter with cucumber
and dill garnish and Cabaret, Bremner or other delicious Dare Crackers.
To make salmon mousse in decorative shapes use any metal cookie cutters. Spray
the insides of the cookie cutters with non-stick cooking spray. On a cookie
sheet lined with waxed paper spoon salmon and place another piece of waxed paper
on top. Roll with a rolling pin until 1/2O thick. Freeze on cookie sheet for 5
minutes, then cut with cookie cutters. For bridal showers or wedding, use all
heart shapes. Try stars for an evening theme.
Another pretty option is to top crackers with cucumber and dill, then pipe the
salmon spread into a small florette on top of each cracker. Serve with red
peppers or capers and chopped red onion.