Recipes: Appetizers: Smoked Salmon Mousse

Produced by Jennifer Frazier, Culinary Thymes magazine

1/2 lb. smoked salmon
1/2 lb. cream cheese, room temperature
1/4 cup chives, chopped
1/4 cup dill, chopped
juice of 1/2 lemon
freshly ground black pepper
dash Tabasco

Place all ingredients in a food processor and puree until smooth. Serve with crackers and/or toast points and cornichons.

Wine Skinny Match: We love this Salmon Mousse paired with one of the famous dry rosés from Provence -- a Cotes du Provence or a Bandol. These are beautifully pink hued, absolutely dry wines featuring spicy berry and cherry fruit. An alternative would be a sparkling wine -- make it a Blanc de Noirs!

Wine Skinny Cooks feb 2001