We saw a recipe for salmon mousse the other day on Sid’s Cooking Again. We had some smokes salmon in the fridge so we figured the appetizer gods were speaking directly to us. Sid’s version calls for poached salmon as well and makes quite a big batch. We scaled the quantity back and stuck with smoked salmon. We also cheated and used phyllo dough to make tart cups. Sid’s are from scratch. Check the original recipe out here.
- 4 oz smoked salmon (look for the piece of fish not the pre-sliced kind)
- 4 oz neufchatel (cream cheese is fine too)
- 2/3 cup Greek yogurt
- 2-3 tbsp chicken broth
- 1 tsp lemon juice
- 1/4 cup dice green onion
- fresh dill to taste
Bring neufchatel to room temperature or soften on counter for about 30 minutes. In a large bowl, stir all ingredients together. Season with salt, pepper and dill to taste. Place in prepared tart cups or serve with crackers.
To make phyllo dough cups, spray a 12-cup mini muffin pan. Use a half sheet for each cup. Cut one individual sheet in half with a pizza cutter. Fold each half in half and push into the cup. Bake at 400 for about 10 minutes. If desired whisk an egg yolk brush over the phyllo using a pastry brush.