Salmon Mousse

December 29, 2010|by Chef Al Levinsohn

ANCHORAGE, Alaska — Makes 6 cups

8 oz. cream cheese
4 oz. flaked smoked salmon, bones and skin removed
1 tsp. fish sauce
1 tsp. capers
1 pinch chopped fresh dill

Procedure:

Combine cream cheese and salmon in a food processor and run until smooth; add in remaining ingredients and combine. Serve with toasted bruschetta or crackers.