Smoked Salmon Mousse

½ poundSmoked 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.

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