This recipe comes straight from Wolfgang Puck's menu for this year's post-Oscar Governor's Ball. This light, creamy, flavorful, and beautiful mousse fills that role deliciously. Better still, it takes just a few minutes to make. Serve it with thinly sliced toasted pumpernickel bread for spreading, or serve as a dip with a selection of good-quality crackers.
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, 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.
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