Ingredients
2 213-g cans of wild Sockeye salmon, drained, bones and skin removed
75 g (2.5 oz) smoked salmon
60 ml (1/4 cup) mayonnaise
60 ml (1/4 cup) cream cheese
60 ml (1/4 cup) Patience Fruit & Co Whole & Soft Dried Cranberries, finely chopped
5 ml (1 teaspoon) dried dill
2.5 ml (1/2 teaspoon) garlic powder
Freshly ground pepper and salt
Cooking time Refrigeration: 1 hour Portions 375 ml (1 1/2 cups)
An elegant but easy idea for the holidays – and it takes no time at all to whip up. The mousse uses canned Sockeye salmon, the kind that’s bright orange. It’s a species of wild salmon, which means it’s less fatty than farmed salmon.
The mousse is also excellent at breakfast or lunch time on a toasted bagel.
Ingredients
2 213-g cans of wild Sockeye salmon, drained, bones and skin removed
75 g (2.5 oz) smoked salmon
60 ml (1/4 cup) mayonnaise
60 ml (1/4 cup) cream cheese
60 ml (1/4 cup) Patience Fruit & Co Whole & Soft Dried Cranberries, finely chopped
5 ml (1 teaspoon) dried dill
2.5 ml (1/2 teaspoon) garlic powder
Freshly ground pepper and salt
Print ShareSteps
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Line a bowl that holds about 2 cups with plastic wrap and set aside.
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Place canned salmon, smoked salmon, mayonnaise and cream cheese in the bowl of your food processor. Blend till the mixture is silky smooth.
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Add cranberries, dill and garlic powder. Mix gently with a spatula. Taste and adjust seasonings.
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Pour salmon mousse into the bowl. Cover with a second layer of plastic wrap or a cover and refrigerate for at least 1 hour.
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To unmould, turn the bowl over and place on a serving plate. Remove the bowl and peel off the plastic wrap. Smooth the top with a knife.
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Sprinkle with dill.
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Serve Double Salmon Mousse with crackers, croutons, nuts and fresh fruit.
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