Mondays are “Heirloom Recipe” days, and today I have finally (!) shaken one out of my mother. This recipe is actually from her Aunt Dorothy (“Dosh,” in the family), one of my grandmother’s sister; she is one of the most elegant entertainers I know from the starched tablecloths to the silver-topped glass container for Equal packets. I am told that I am her spiritual heir in Martha Stewart-ship, and I’m honored. This is a recipe that’s great for holiday entertaining; its a little flashy, easy, and really, really delicious. If you serve it, try to come up with a proper spreader – Dosh will know if you don’t.
Aunt Dorothy’s Smoked Salmon Mousse
(Note: This needs to chill several hours)
- 1 16 ounce can red salmon
- 1 8 ounce package (REAL) cream cheese, softened
- 1 tablespoon lemon juice
- 2 tablespoons grated onion
- 1 tablespoon prepared horseradish
- 1 teaspoon liquid smoke
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 3 tablespoons chopped, fresh parsley
Drain salmon, remove skin and bones, and flake meat. Combine ingredients 1 through 7 (I’d use a stand or hand mixer) and refrigerate at least 8 hours, or overnight.
Remove chilled mixture from refrigerator and roll into a ball. Mix pecans and parsley and roll mouse in mixture to cover. Serve as a ball or flatten into a dome shape and serve with black bread or good rye. (Crackers are okay, too).