Recipe Database
Smoked Salmon Mousse
Smoked Salmon Mousse
8 oz salmon fillet (skin on)
5 oz cream cheese (room temperature)
LOVE RUB to taste

Preheat Big Green Egg to 300. On your BGE smoke the salmon (skin side down) for about 20 minutes using your favorite chip(I recommend alder or pecan). Take the skin off the salmon and add the cream cheese to the working bowl of a food processor. Combine thoroughly and add a little LOVE RUB. Blend until smooth or chunky your preference. Put the Mousse on a toast point or cucumber slice.