the gypsy fish company

I wanted to share a couple of salmon recipes to reach for when preparing for larger groups.

This smoked salmon mousse is great for spreading your precious smoked salmon amongst a larger group.  You get all the wonderful flavor but can reach a broader audience.  I’ve used these for bigger events and it’s always a crowd pleaser.

This recipe is adapted from a Wolfgang Puck Oscars celebration recipe.

Smoked Salmon Mousse

 

1/2 pound good-quality smoked salmon, well chilled, coarsely chopped

4 ounces cream cheese

1/2 cup sour cream

1 lemon, juiced

1 tablespoon minced fresh chives

1 teaspoon minced fresh dill

Salt

Freshly ground black pepper

In a food processor fitted with the stainless-steel blade, put the salmon in and pulse until broken up.  Now add the cream cheese, sour cream, lemon juice, chives, dill, and a little salt and pepper.

Pulse the machine on and off for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Then, continue pulsing until the mousse is smooth, about 2 minutes longer. Taste and, if necessary, adjust the seasoning by pulsing in a little more salt and pepper.

Carefully remove the blade from the processor. With the spatula, scrape the mousse into a

serving container; or put it in a storage container, cover, and refrigerate until serving time.

Use as spread on bagels or dollop on crackers with a teaspoon of Ikura and some dill…

Slow Roasted Salmon

Here’s a simple recipe that uses the same slow roasting technique that I used in my  Sunset Magazine recipe but with a completely different flavor profile.   

Slow roasting is a particularly forgiving method of cooking salmon as the low oven temperature greatly reduces the risk of overcooking as the salmon, once pulled from the oven, doesn’t continue cooking as it would if you were cooking at a higher temperature  This makes it a wonderful technique for cooking salmon for a larger crowd as you can hold the dish over while you’re mussing around with the rest of the meal.  

Keep an eye on the website as we’ll be updating the recipes section and, if you have a great recipe that you’d like to share, please share the URL in the comments section below.