So I made some this morning. Despite its elegant look, the hardest part is getting the plastic wrap to behave while shoving it into the mold. Plastic wrap loves glass so much that it stuck to every surface of the mold except where I wanted it. After finally taming the plastic, the rest was easy-peasy.
For the other 51 weeks of the year, serve with thinly sliced french bread or some other cracker-type substance. Otherwise, serve on cucumber slices or something else Passover-friendly. I used Tam-Tam crackers here, originally tossed into the shopping cart on a whim during Passover shopping. By the way, do you remember The Great Tam-Tam shortage five years ago? Oy, such a shandeh it was!
Adapted from food.baby.life
Yield: 6-8 servings as an appetizer
3-4 oz. nova lox
small (4-6 oz.) canned salmon, drained
4 oz. whipped cream cheese
1 Tbl. fresh lemon juice
1/2 tsp. kosher salt
1/8 tsp. coarsely ground black pepper
dill fronds, for garnish
crackers for serving
Line a 1 or so cup-sized mold with plastic wrap, allowing a few inches excess all around. Cut or tear a piece of lox into a few smaller pieces (for ease of handling now and serving later). Line the bottom and up the sides of the mold with the pieces of lox. Continue with more lox until the mold is completely lined. Set aside.
Place the canned salmon and cream cheese in a food processor. Process until the mixture is very smooth, about 30 seconds, stopping to scrape down the sides as needed. Add lemon juice, salt and black pepper; process another 10 seconds or until completely incorporated.
Scrape mousse into prepared mold. Smooth top, the cover with the plastic overhanging. Chill at least an hour for the mousse to firm up.
|The part of dill is played today by a sprig of parsley.|
Up to 30 minutes before serving, unmold mousse onto serving plate. Garnish with dill, if desired and serve with crackers.