Early this Winter we offered a food-wine pairing education night at Fireside Winery. Prior to the event we tasted, tested, critiqued, and eventually found perfect matches for our night of Hors d'oeuvres and Fireside Winery wines.
Recipe created by Kym Wroble, RD, LD
This is the second recipe in our series of easy and delicious treats you can try for yourself. For this recipe the smoked salmon mousse was placed atop a crusty and crunchy Crostini and was a delicious partner for our Iowa Edelweiss (a white wine made from Edelweiss, a cold-hardy grape).
Smoked Salmon Mousse
(Served with Edelweiss and Crostini)
6 ounces Smoked Salmon
1 shallots, minced
1 ½ ounces low-fat cream cheese
1 ½ ounces goat cheese
3 teaspoons lemon juice
6 tablespoons low-fat plain yogurt
¼ - 1/3 cup diced red onion
1 ½ - 2 Tablespoons fresh parsley
1 clove garlic
Salt and pepper
- Process salmon and shallot in food processor, scraping down sides as necessary, until mixture is chopped fine, about 10 seconds. Add cream cheese, goat cheese and lemon juice and process until mixture forms a ball, scraping down sides as necessary.
- Add yogurt and red onion and pulse just to incorporate, about 5 seconds. Transfer mousse to a serving bowl and season with salt and pepper.
- If making ahead, season with additional salt, pepper and lemon juice, to taste, prior to serving.