Salmon Mousse

Served at the Picnic with Pinot Noir.

4 oz cured salmon (lox style)
3 oz cream cheese
8 oz sour cream
2-3 Tbl half & half
2-3 tsp lemon juice
1/4 tsp sea salt
1/4 tsp crushed black pepper
Sprig of dill for garnish

In food processor, add cream cheese & sour cream. Mix until well incorporated. Roughly chop cured salmon and add to food processor along with half & half. Mix until salmon is evenly incorporated. Add lemon, salt and pepper and pulse 3-4 times. Spread on toast, cracker or cucumber. Add dill for garnish. Serves 25.

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 6pm
Mailing Address: PO Box 189, Talmage, CA 95481
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