Simple Salmon Mousse

Show: Vikings Invade the Kitchen

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This is the recipe that finished off the first season of the television show New Scandinavian Cooking. Andreas Viestad offers it as a super quick and easy recipe for an hors d'oeuvre.

1/2 pound very fresh salmon fillet, skin and any pinbones removed
1/2 pound smoked salmon, skin removed
3 tablespoons fresh lemon juice
One 80ounce container crème fraîche or sour cream
2 tablespoons finely chopped fresh dill
2 teaspoons pink peppercorns
6 tablespoons lightly salted shad roe or lumpfish roe
Toasts or crackers for serving

Rinse the fresh salmon under cold running water and pat dry with paper towels. Remove any excess traces of fat from the fillets. Cut both the fresh and smoked fish into 1-inch cubes. Place the fish in a food processor and process for a few seconds, until you have a rough puree. Transfer to a bowl.

Stir the lemon juice, crème fraîche, and dill into the salmon. Gently crush the pink peppercorns in your hand and add them to the mousse, being careful not to break the fragile eggs.

Place a big dollop of mousse on top of each toast or cracker, arrange on a platter, and serve.

Excerpted from KITCHEN OF LIGHT by Andreas Viestad (Artisan Books)
Copyright 2003 Mette Randem