|½ pound||Smoked salmon|
|½ pound ||Cream cheese, room temperature|
|.3 cup ||Green onions, finely chopped|
|¼ cup ||Fresh dill, finely chopped|
|½ ||Lemon, juiced|
|2 tablespoons ||Red onion, finely chopped|
|2 tablespoons ||Capers, drained and rinsed|
|¼ cup ||Mendocino Mustard Hot & Sweet|
Blend all ingredients in a food processor until smooth.
Pour mousse into a lightly oiled small bowl.
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Sprinkle with fresh dill, if desired.
Serve as a spread on crackers or on a baguette, accompanied by olives and caper berries.