Salmon Mousse (219): Jacques Pepin: More Fast Food My Way

Salmon Mousse (219): Jacques Pepin: More Fast Food My Way

Minute recipe from Jacques Pepin: More Fast Food My Way. Smoked salmon is available freshly cut at the supermarket deli counter or prepackaged from Scotland, Alaska, Canada, or Nova Scotia. Any of these are good for this recipe. I use salmon ends or other trimmings if I can find them at a lower price, because the flesh is pureed for the mousse.