Despite the attraction of convenience foods, home cooks in the 50s were reading Gourmet magazine & trying recipes from James Beard such as this classic dish.
We served the mousse piped onto crackers . . . in a style similar to the way they would have been presented back then.
Classic Smoked Salmon Mousse
1 (7 oz.) can salmon (red or pink), drained (bone & skin removed)
1 (8 oz.) pkg. cream cheese, softened
1 tablespoon fresh lemon juice
2 tablespoons green onions and tops, minced
1 teaspoon onion, grated, and juices
1 teaspoon liquid smoke
Sprigs of fresh thyme or chopped parsley for garnish
Crackers
1. In a mixing bowl, combine salmon and cream cheese; blend until ingredients are smooth and well blended. Add lemon juice, onions and liquid smoke and mix.
2. Pipe salmon mixture on crackers and top with a sprig of thyme or chopped parsley. Or present as a dip with crackers on the side.
Dried Salmon or Salmon Jerky combines both the Lox and Kippered Salmon processes. The salmon is cut into strips, soaked in a brine and cold smoked for an extended period of time. Its texture is firm and chewy and offers a distinctively smoky flavor. Try this Canned Kippered Salmon Recipe to can make Kippered Salmon at own home.
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