Salmon Mousse

Served at the Picnic with 2023 Pinot Noir .

4 oz cured salmon (lox style)
8 oz cream cheese
3 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.