Smoked Salmon Mousse

1. 1

   Cut the butter into cubes and melt it in a saucepan over low heat.

2. 2

   Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom.

3. 3

   Carefully pour off the oily part, or clarified butter, leaving the milky solids behind.

4. 4

   Let the clarified butter cool to room temperature.

5. 5

   In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth.

6. 6

   Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste.

7. 7

   Chill before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.