Recipes:
Appetizers: Smoked Salmon Mousse
Produced by Jennifer Frazier, Culinary
Thymes magazine
1/2 lb. smoked salmon
1/2 lb. cream cheese, room temperature
1/4 cup chives, chopped
1/4 cup dill, chopped
juice of 1/2 lemon
freshly ground black pepper
dash Tabasco
Place all ingredients in a food processor
and puree until smooth. Serve with crackers
and/or toast points and cornichons.
We love this Salmon Mousse paired with one
of the famous dry rosés from Provence --
a Cotes du Provence or a Bandol. These are
beautifully pink hued, absolutely dry wines
featuring spicy berry and cherry fruit.
An alternative would be a sparkling wine
-- make it a Blanc de Noirs!
Wine Skinny Cooks feb 2001
|
