Chef Sandy Dowling
 
Wednesday at the Willows
 
September 17, 2008
 
Another staple for Oregonians is our delicious river and sea salmon. Whether you choose to smoke, cure, poach, or plank it, we all eagerly await the fresh salmon season. Year-round you can enjoy the fresh flavor and health benefits of salmon in this appetizer. We highly recommend using a good quality Pacific Northwest smoked salmon for this delicious recipe.
 
Serves 10-12
 
Ingredients:
 
½ lb Pacific Northwest smoked salmon (the kind that comes in chunks, not the thinly sliced, salt-cured, Novi type)
8 oz light cream cheese
1 teaspoon fresh garlic, minced very fine
2 tablespoons capers
2 tablespoons minced green onions or chives
1 teaspoon chopped dill weed
½ teaspoon freshly ground pepper
½ teaspoon liquid smoke
1 ripe avocado
½ teaspoon garlic salt
 
Method:
 
In a small bowl, flake the salmon with a fork. Reserve 2-3 tablespoons for garnish. In a food processor, add remaining salmon to the cream cheese, dill weed, garlic and capers. Process lightly, leaving the texture a little coarse. In a separate bowl mash avocado with garlic salt, and set aside.
 
Place a large sheet of plastic wrap into a 1 quart rounded bowl. Sprinkle with black pepper and reserved salmon flakes. Place half of salmon mixture into the bowl and pat down. Layer with mashed avocado. Cover avocado mixture with remaining salmon mousse. Gently wrap plastic to enclose mousse (This will keep it in the correct shape.)
 
Chill at least one hour, preferably overnight. To serve, gently peel off plastic and lay mousse, rounded side up, on serving platter. Use some fresh parsley or very thinly sliced lemon rounds as additional garnish if desired. Surround with cracked wheat crackers or garlic toasts.
 
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