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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.
That was not a recipe, it was crap. I will go to some unknown source on the internet now.
If you want to try this before you make it, go to any bagel shop and buy the lox cream cheese spread.
Salmon Mousse is probably just like flaked tuna mixed with mayo and seasonings. Then you just spread on crackers or toast and enjoy it.
Yes, because we trust an anonymous commenter over Jacques Pepin. How could there be any doubt.
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