Salmon Mousse from Silver Palate Cookbook
Thinking of making SP's Salmon Mousse for a Christmas appetizer. Anyone know if it can be made ahead of time, and if so, how far ahead? One day? Two? Also, let me know if you've made it and it's actually terrible... save me the trouble of finding out for myself.
It is delicious and always a hit at parties. Can easily be made the day before and two days ahead would be fine too. I always add about 3 or 4 oz of finely chopped smoked salmon as well as the fresh salmon called for. Fresh dill is a must as well.
It's a nice presentation to gently fold in some salmon (red) and/or whitefish (gold) roe along with the whipped cream and fresh dill.