Food Archives

November 11, 2009

Smoked Salmon Mousse

During a recent conference in Western Pennsylvania, I had a wonderful Smoked Salmon Mousse as an appetizer. It was a Chef's Special one evening at Helen's Restaurant at the Seven Springs Resort. The Mousse was light and creamy. It was served with pieces of crisply toasted & slightly sweet currant bread, along with cooked, sweet onions for a topping. While, the chef would not share his recipe (according to the not too friendly waitress), I decided to find my own recipe and try this for my Suday Small Bites. It was a hit with company last weekend, though there are definitely things I would do differently next time.

The recipe for Salmon Mousse came from Recipe Goldmine, and the recipe for Pickled Onions came from

Salmon Mousse

1 T green onions,finely chopped
2 T plus 1/4 cup sweet butter,softened
2 - 5 oz. smoked salmon
1/4 Cup cream cheese
1/4 Cup Sour Cream
2 T Lemon Juice
1 T Vodka
1/4 Cup heavy cream,whipped

Saute onion in 2 T butter (I only used 1 T) until golden. Add Salmon, stir and remove from heat.Place Salmon mixture in processor. Add sour cream, 1/4 c butter, and cream cheese. Process until smoothe. Add lemon juice and vodka and pulse briefly to combine. Remove mixture to bowl and fold in whipped cream. Spoon into a mold or small plastic bowl.Cover and refrigerate for up to 2 days. Serve chilled but not cold.

Pickled Onions

1 lb. red onions, thinly sliced
1 1/2 c white vinegar
1/2 cup sugar

Blanch onions in a saucepan of boiling water for 2 minutes. Drain in colander. Combine sugar and vinegar in another saucepan. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add blanched, drained onions to vinegar mixture. Simmer for one minute. Transfer to a glass container and allow to cool ( I added 1 small, boiled beet for color). Cover and refigerate. Will keep for several weeks.

I served the mousse on strips of toasted Cranberry Bread. The combination of sweet, tart and slightly salty (salmon) was really good! I would try to lighten this recipe next time by using whipped cream cheese, low fat sour cream, and less butter. I thought that the pickled onions were a bit too tangy - would probably dilute with some water next time.


February 28, 2010

Sunday Slow Suppers Week # 6: Zuppa Osso Buco

This is a Rachel Ray Recipe that I decided to share for "my week" Several years ago when my kids decided to eat more than pizza,chicken fingers and fries, they used to find recipes for me to try.This was one of them (along with 2 RR Cookbooks for my birthday).I am not a fan of Rachel Ray. She is too perky and makes me nervous with her constant chatter! As my friend JDeQ said, "I didn't want to like this", but everyone in the house loved it and it has become a regular around here. It is quick and easy,and uses ingredients that are almost always in the pantry.


Hope that you enjoy this quick and easy recipe.

Continue reading "Sunday Slow Suppers Week # 6: Zuppa Osso Buco" »

This page contains an archive of all entries posted to As The Seasons Change in the Food category. They are listed from oldest to newest.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2009 - 2012 Slow Travel