My very talented sister-in-law, Kat, was THE caterer for our wedding. She is not a professional caterer (she has her PhD in social work), but she is a fantastic cook. I love eating anything she makes. So when I finally accepted that it probably wasn’t a good idea for me to do all my wedding appetizers (this took a lot of convincing from my family), Kat was the first person I thought to ask. We collaborated on all the ideas for the food, but she really was the one who developed the recipes. Everything turned out SO amazing that I just have to share some of her creations here on the blog. First up, salmon mousse.I think I should mention that I actually don’t like salmon all that much. Sometimes it’s too fishy for me, I guess. But I’m so glad Kat thought to include salmon mousse on the menu that night, because it was delicious, simple and pretty substantial (filling) for an appetizer. At the wedding we served the mousse over mini toasts, but you can also serve it on cucumber slices for a lighter variation.Salmon Mouse, makes about 2 1/2 cups (lots of servings as an appetizer).
8 ounces cream cheese
4 ounces smoked salmon
1-2 tablespoons lemon juice
1 teaspoon lemon zest
cayenne, salt and pepper to taste
In a food processor combine the first four ingredients listed and blend until smooth. Stir in 1/4 teaspoon cayenne to start. Taste and add more cayenne, salt or pepper as needed.Serve cold over crackers, small toasts, bagel chips or cucumber slices. Top with a small piece of dill if you’re feeling fancy. 🙂 As you can see this is super easy to make and can make food prep for a party a lot easier. You can make this a day in advance and store in an airtight container in the refrigerator. Enjoy! xo. Emma
- 8 ounces cream cheese
- 4 ounces smoked salmon
- 1-2 tablespoons lemon juice
- 1 teaspoon lemon zest
- cayenne salt and pepper to taste
- In a food processor combine the first four ingredients listed and blend until smooth. Stir in 1/4 teaspoon cayenne to start. Taste and add more cayenne, salt or pepper as needed.
- Serve cold over crackers, small toasts, bagel chips or cucumber slices. Top with a small piece of dill if you're feeling fancy.