A perfect light snack or appetizer recipe. Serve it on parties and they will just disappear!
Ingredients
For marinade
¾ cup white wine
¼ cup vegetable oil
1 tsp salt
1 Tbsp Dijon mustard
1 sockeye salmon filet
1 8oz package of full fat cream cheese
Zest and juice of 1 lemon
1 Tbsp Dijon mustard
1 Tbsp fresh dill, chopped
Pinch of both salt and pepper
2 English cucumbers
Directions
1. Combine all the ingredients for the marinade and cover the salmon in the marinade, leave to marinate overnight in the fridge
2. Smoke salmon, skin-side down with Pacific Blend for two hours at 120°
3. Raise the temperature to 175 °F and smoke for three more hours
4. Weigh out 4 oz of smoked salmon
5. Place 4 oz of smoked salmon and remaining ingredients, except for the cucumber, into a food processor and blend until smooth
6. Cut ½ “ rounds of cucumber and pipe/spoon salmon mousse on top
