Salmon Mousse
(Serves 60)
6 cups fully cooked salmon chunks or 6 cans (45 ounces or 2+3/4lb) salmon, drained, bones and skin removed If cooking fresh: add to a small bowl the following ingredients, mix and pour over salmon, add a pan of water to the oven, then bake at 250 degrees for 15 minutes (up to 10 minutes longer for thicker cut of salmon): 2 tblsp olive oil,
1ΒΌ tsp salt,
pepper, to taste
2 tsp parsley, minced
2 tsp basil, minced
2 tsp dill, minced
2 tsp lemon zest, minced
1 shallot, minced
Let the salmon cool:
6 packages (48 ounces) cream cheese, softened
12 tablespoons chicken stock
12 tablespoons sour cream
6 tablespoon finely chopped white onion
6 teaspoon lemon juice
3 teaspoons salt
12 tablespoons minced fresh dill for garnish OR 2 oz caviar
NOTES:
In a large Mixer, beat cream cheese, chicken broth and lemon juice until smooth.
Add the salmon, sour cream, onion and salt, mix well until blended.
Pipe into shells or onto crackers, etc.
Refrigerate for at least 2 hours.
Sprinkle with dill or top with caviar.
