Smoked salmon mousse

An excellent and so simple fish mousse that you can serve as an appetizer or finger food in combination with crackers or bread.

Preparation steps

First, chop the salmon a little with a fork, then put it in an electric chopper together with the cream cheese, crushed or finely chopped garlic, pepper and dill (add the amount to your liking, I put a couple of sprigs). Mix until you get a uniform cream.
Transfer the mousse to a bowl with a lid and place in the refrigerator for at least an hour. You can serve the mixture with salty crackers or toasted thin slices of bread / baguette so that everyone spreads as they wish. Or put the mixture in a pastry bag with a star-shaped attachment and sprinkle it decoratively (on crackers or slices of bread / crostine). You can also fill puff pastry vol-au-vent with mousse.
You can easily increase the amount as needed. I prepared about 15 crostins (thin lightly toasted baguette slices) from this amount.

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