Monday, November 26, 2007

Salmon Mousse

4 oz smoked salmon
8 oz cream cheese, softened
2 T heavy cream
1/2 lemon, juiced
1/2 teaspoon dried dill weed
salt and pepper, to taste

Place salmon in food processor and pulse until all smushed up
Add all other ingredients and process until smooth
Refrigerate for at least 2 hours and let stand at room temperature for 20-30 minutes before serving

** A new favorite dip and very easy. Could be made dairy-free/vegan with tofutti cream cheese and soy creamer

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