ETHEL: Can I really do it? Salmon mousse?
MRS. PATMORE: Anyone who has use of their limbs can make a salmon mousse.
SEASON 3, EPISODE 6, DOWNTON ABBEY
The Emmys are now only 4 days away! I’m so excited to see who will take home the award for best drama and one of the nominees for that category is Downton Abbey. Even though the show has ended quite a while now, the show still airs occasionally on PBS and it still gives me the same feelings as when I first watched the show. I love the series so much and even though I hope they win, I think we all know Game of Thrones is a very tough contender. Let me know in the comments who you want to win!
Surprisingly, this was my first time making salmon mousse. I’ve had it a few times before but never made it at home. It really surprised me how simple it was to put together. For this recipe, you can use smoked salmon, if you prefer. I personally don’t like to eat a lot of smoked foods but I imagine it would add a lot of flavor to this dish.
- 8oz / 226g - salmon, raw (smoked if you prefer)
- juice of one lemon
- 3 tbsp - cream cheese
- 2 tbsp - heavy cream, or more as needed
- salt and pepper, to taste
- 5 slices - bread (white, rye, or whole wheat)
- 3 tbsp - unsalted butter
- fresh dill, as needed
- Place your salmon in saucepan and pour just enough water to cover. Add a pinch of salt and a few peppercorns just for flavor. Place it over medium heat and bring to a simmer. Cook just enough until the salmon is cooked. The time will vary depending on the size and cut of your salmon. If you're using smoked salmon, skip this step.
- Once the salmon is cooked, let it cook for 5 minutes. Place all the ingredients in a food processor. Blend until smooth. Season with salt and pepper.
- You can eat the salmon moussed on crackers or toast. I punched out 1¾" circles and toasted them in a pan over medium heat with some butter. Toast each side just until golden brown. The salmon mousse was pipped with a medium star tip.