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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In this recipe
Organic Whole Dried Cranberries, sweetened with cane sugar
These delicious, exquisitely tender organic dried cranberries will delight all berry enthusiasts. Delicately infused with sugar, they retain just enough of the cranberry’s unique tartness.
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