We spent a lovely few hours at Stanley Mills , a fantastic cotton mill museum today.
Afterwards, we headed to a local Indian buffet, for a late lunch. It’s always really tasty but we tend to find ourselves super full for hours afterwards! So much so that by 10pm, still, no-one was ready for dinner!
Luckily I had the ingredients for my super speedy Salmon mousse in the fridge, so I whipped some up and had it with crackers.
- Packet of smoked salmon
- Tub of soft cheese
- Juice & zest of 1/2 lime
- Black pepper
- Fresh chilli (optional)
- Tip cream cheese into a bowl & soften with a hand blender.
- Tip in chopped salmon & blend.
- Add lime juice, a good grind of black pepper & a chopped chilli; if using.
- Blend until smooth & add lime zest.
At this point, I guess it more resembles a salmon pâté. Whipping makes it more mousse-like, if you prefer it lighter.
- Spread on toast
- Serve with crackers or bread sticks
- Pipe into small pastry cases or vol-au-vents
- Use to fill filo pastry ‘parcels’ & bake (these are delicious with a sweet chilli dip)
- Set in a timbale/mould (we sometimes do this on top of a bed of grated cucumber)
- Use as a dip for vegetable sticks
This will store in the fridge, in an airtight container, for 2 or 3 days. I wouldn’t recommend freezing it.
Budget Tip: remember you are blending the salmon, supermarkets do great value packs of salmon trimmings that work just fine for this – no need to splash out on the expensive sliced stuff 😉
Do you have a quick & tasty go-to recipe for when you fancy a savoury snack? Please share below 🙂 Also, I’d love to hear if you try this one out!
Thanks for stopping by xx
(Apologies for the lack of photos in this post! I’m having upload issues. Hopefully, it should rectify in an hour or so!)