Recipe for cooking salmon mousse

Starters and Snacks :: Savoy Dips and Spreads

Salmon Mousse

16 oz. grilled salmon fillet
24 oz. softened cream cheese
4 Tbsp. pured yellow onion
1 Tbsp. lemon juice
3 Tbsp. horseradish
1 tsp. pured garlic
1/2 tsp. salt
2 tsp. white pepper
2 tsp. hickory Liquid Smoke

Place all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hr..

Unmold, then garnish with chopped pecans and serve with crackers. May also be served stuffed into cocktail tomatoes.

Makes approximately about 50 servings.