Smoked Salmon Mousse

1. 1

   Process the salmon and shallot in a food processor, scraping down the sides of the bowl as necessary, until the mixture is chipped fine, about 10 seconds.

2. 2

   Add the cream cheese and lemon juice and process until the mixtures forms a ball, scraping down the sides as necessary.

3. 3

   Add the sour cream and pulse just to incorporate, about 5 seconds.

4. 4

   Transfer the mousse to a serving bowl and season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.