“Good food is all the sweeter when shared with good friends.”
Back in about 2010 we vacationed in Napa Valley with our friends, Marianne & Dana Havron. We stayed at the Villagio Inn and Spa in Yountville and we were amazed at the unbelievable breakfast/brunch buffets they offered us daily. One dish in particular, the Smoked Salmon Mousse, kept me returning to the buffet bar. By the time we departed, I’d somehow convinced the Executive Chef to share the recipe with me….
Using a small mixer, mix the cream cheese until it gets creamy.
Coarsely chop all the smoked salmon, discarding any brownish pieces.
Process the smoked salmon in the food processor until it binds together. Add 1/2 of the cream cheese to the the salmon mixture while it is getting process in the food processor. So it can be smooth and creamy.
Transfer the salmon mixture back to the mixer and combine it with the rest of the cream cheese. 5. Add the Dijon mustard, sour cream and dill. Mix it just enough to get all ingredients bonded. Do not over mix.
I like to serve this after chilling it for 2 to 8 hours in a copper food mold (in the shape of a fish). Please note that this recipe will easily provide appetizer size servings to 12 people or more. I strongly suggest that, unless you are feeding a crowd, you start out by splitting the recipe in two thus reducing the amount of leftovers.