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Smoked Salmon Mousse(0 vote)Rate this listing  1 pkg Pacific Supreme Smoked Salmon (6 oz.), coarsely broken or 2 cans Trader Joe's Farm Raised Smoked Trout (3.9 oz.each), coarsely broken ¾ cup Bellwether Farms Crème Fraîche (about 6 oz.) 1½ Tablespoon Shallots, minced 1½ Teaspoon Lemon Peel, finely grated Fresh Chives, finely chopped 1) Place Salmon or Trout and Shallots in a food processor and finely chop. Transfer to bowl. Add Crème Fraîche, shallots, lemon juice, and lemon peel; stir gently to blend. Season mousse with salt and pepper. (Can be made one day ahead. Cover and chill). 2) Arrange crackers on platter. Spoon mousse into pastry bag fitted with ½-in. plain round tip. Pipe mousse onto each cracker; sprinkle with chives and serve. Chef Marcus (Tucson Store 88/Grant and Swann) Submitted on 03/30/2007 by Demo Divo
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