Pressed-Smoked Salmon Mousse Appetizer

Ingredients

• 1 lb. smoked salmon
• 1/2 cup sour cream
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh chives
• 1 tablespoon olive oil
• 2 tablespoons finely chopped shallots
• 1/4 cup white wine
• 1 tablespoon Dijon mustard
• 1/4 teaspoon ground white pepper
• 2 tablespoons heavy cream

Directions

1. In a food processor, combine the smoked salmon, sour cream, lemon zest, lemon juice, salt, and pepper. Process until smooth.
2. Transfer the salmon mixture to a bowl and stir in the dill and chives.
3. Lightly oil an 8-inch springform pan and spread the salmon mixture into the pan. Cover the pan and refrigerate for at least 1 hour.
4. In a small saucepan, heat the olive oil over medium heat. Add the shallots and cook until softened, about 5 minutes. Add the white wine and bring to a boil. Reduce the heat and simmer for 5 minutes.
5. Stir in the mustard, white pepper, and cream and cook for 5 minutes. Set aside to cool.
6. Remove the pan from the refrigerator and carefully unmold the salmon onto a serving plate.
7. Serve with the dill sauce. Enjoy!

Interesting Facts

• Smoked salmon is a popular ingredient in French cuisine.
• This appetizer is a great way to use up any leftover smoked salmon.
• The dill sauce adds a tangy flavor to the dish.