top of page

Salmon Mousse

Updated: Mar 18, 2022

(by Emily Yavitch)


15 oz. canned salmon, pink or red, drained (pink is less expensive but not as flavorful)

8 oz. cream cheese, at room temperature

liquid smoke to taste

horseradish to taste

Combine ingredients well, removing or crushing the salmon vertebrae. A fork or clean hands work well.

Serve with crackers or veggies for dipping, or over salad.


(Read Clones, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 
French Toast with American Cheese

(by Christie Chapman) sliced bread (sandwich kind is fine) 1 egg whole milk salt American cheese slices (“singles” in Kraft parlance) butter or margarine, enough to grease a frying pan maple syrup opt

 
 
 

Comments

bottom of page