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Smoked Salmon Mousse


8 oz (225 g) cream cheese
4 oz (113 g) cold smoked salmon
1/4 cup (50 mL) chopped dill
Juice and zest of 1 lemon
1 tsp (5 mL) minced garlic
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) fresh chopped chives, parsley or dill


Place all ingredients (except herbs for coating) in food processor, and mix well.

Remove and place on parchment paper; roll into a log and refrigerate for 30 minutes.

When you're ready to serve, remove mousse from parchment paper and roll in chopped herbs.

Serve with your favourite crackers or crusty bread.

Smoked Salmon Mousse

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