We had a bit of an overstock of Salmon in the freezer that G had caught last fall that we needed to eat before it was too late. So G cedar planked grilled some with our favorite Tom Douglas' Rub with Love the night before last. But as usually happens when cooking for 2 we had some left over.
Metropolitan Market makes a great Salmon Mousse dip that we both love. So I thought I'd do my best to replicate it for an appetizer as G invited a fellow teaching partner over to test out our Jalapeno Burger recipe trial #3 on.
The result was a BIG HIT!
I ran up to the store to get just a few of the ingredients I didn't have on hand: heavy cream & cream cheese with chives.
I flaked 1 piece of salmon into a bowl. It was already well seasoned with the rub so I didn't season much at all, except with a little onion powder. To the salmon I added some horseradish cream, chopped scallion and capers. Then I mixed the cream cheese with a bit of heavy cream before folding it carefully into the salmon. I sprinkled a bit of chopped fresh chives on top for garnish.We served it with some tasty crackers.
It turned out fantastic. We all had to make ourselves stop eating it or we would of never had room left for the jalapeno burgers.
If you have leftover salmon I highly recommend using it to make this dip!
Leftover Salmon Mousse Recipe:
1-2 pieces leftover, cooked & seasoned salmon fillet
2 T. horseradish cream
2 T. capers, drained
1/4 C. chopped scallion/green onion
1 t. onion powder
1 tub soft cream cheese with chives
2 T. heavy cream
2 T. chopped fresh chives
Flake your salmon into a large bowl. Add creamed horseradish, scallions, capers & onion powder. In a separate small bowl cream heavy cream with cream cheese. Carefully fold in cream cheese to the salmon. Garnish with chopped chives.