Hot Smoked Salmon Mousse

July 26, 2006

2 to 3 pounds fresh salmon filet

For the marinade:

2 quarts warm water

1/2 cup shallots, chopped

1/4 cup fresh dill, chopped

3/4 cup light brown sugar

2 tablespoons kosher salt

For the mousse:

16 ounces softened cream cheese

1/4 cup fresh dill, chopped


1/4 cup shallots, chopped

1 cup heavy cream, whipped

Salt and fresh ground pepper, to taste

Up to 1 tablespoon Worcestershire sauce, to taste

Toasted flatbread or crackers

For garnish:

Sprigs of fresh dill

Combine warm water, shallots, fresh dill, brown sugar and kosher salt for marinade. Marinate 2 to 3 pounds fresh salmon filet in marinade for at least 4 hours in the refrigerator.

After marinating, smoke the salmon for about an hour or until firm throughout. The catering service uses apple wood in the smoker.

Once the salmon is smoked, put 16 ounces of the smoked salmon in a food processor. Reserve the rest of the salmon in whole pieces. Add to the food processor the cream cheese, fresh dill, shallots and heavy cream. Blend until smooth to create the mousse. Add salt, pepper and Worcestershire sauce to taste.

Pipe mousse onto flatbread or crackers. Top with a small whole piece of smoked salmon and a sprig of fresh dill.

Serves about 50.

- Recipe created by Jason Vogel, executive chef of Hempen Hill BBQ Bar & Grill; courtesy of restaurant owners Kathy and Jay Reeder

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