smoked salmon mousse

Having friends with kids when you don’t have kids is tricky. I appreciate being invited to their house for dinner, but I’m not sure how best to reciprocate, especially with people who don’t have family in the area to be built-in babysitters. One solution a friend and I came up with is to have dinner at her house, but split the cooking. That way, we all get to hang out, she doesn’t have to do all of the hostess work, I get to cook, and the kids can still go to bed at their normal time and place.

The last time we did this, we decided to each make a few small dishes rather than one big meal. I had lots of ideas, but nearly all of them were based on carbs, like green chile fettuccine alfredo (which I did make), empanadas, crostini, and California rolls. I settled on cucumber slices to replace the bread in crostini, not to mention add some vegetables to the menu.

Salty smoked salmon is perfect with watery cucumber. Piping stars on the slices is so pretty, and what’s more, the mousse is extremely easy to make – it’s nothing more than blending a few ingredients together in the food processor. With these little bites, I didn’t miss carbs one bit. In fact, the only people who didn’t like these were the kids.

One year ago: Roasted Vegetable Bean Soup
Two years ago: Applesauce Snack Cake
Three years ago: Spinach Artichoke and Red Pepper Strata

Printer Friendly Recipe
Smoked Salmon Mousse (adapted from Annie’s Eats and allrecipes)

Makes about 25 appetizers

3 ounces smoked salmon
4 ounces cream cheese, softened
1 teaspoon lemon juice
1 teaspoon fresh minced dill
Black pepper

Place the smoked salmon in a blender or food processor; blend until smooth. Add the remaining ingredients and blend to desired consistency. To serve, pipe the mousse onto cucumbers slices or crackers, or serve as a dip.