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/p>

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
Tasting Room: 4400 Hwy 128, Philo, CA 95466
Mail Address: PO Box 189, Talmage, CA 95481
Open Daily 10am to 5pm
1-800-554-8724
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