Friday, July 22, 2011

Lox Mousse

Even I’m surprised that I haven’t passed along this recipe sooner: It’s one of my very best appetizers - easy, quick, and not overly expensive! I’ve adapted it from the original by Vancouver caterer Susan Mendelson. Susan’s show-stopping recipe for Basilica Torta (see my blog of May 5, 2011) has been a consistent reader favorite since the day I published it. 
If you don’t already know it, lox is a cured salmon fillet that has been brined in a spiced sugar solution before being sliced paper-thin. When I visit gourmet food stores, I invariably see tiny slabs of salmon mousse selling for something like $7, but they use gelatin in their preparation, haven’t been made with lox, and aren’t even close to the flavor and texture of this terrific Lox Mousse. I never buy them, and nor should you! They aren’t worth the price. 
This ever-popular recipe serves a crowd for not much more than gourmet food stores charge for a product that isn’t as tasty and needs to be viewed under a magnifying glass. You’ll need a food processor or a wide-based blender to make Susan’s recipe, so beg, borrow or steal one if you must! Always the first thing to be gobbled up at a buffet table, it’s flat-out fabulous. When I prepare for a party, I appreciate that I can store it in a covered container in the refrigerator a couple of days in advance. One bite of this amazing appetizer spread on a cracker or slice of baguette, and you’ll want to make it over and over again! Don’t succumb to that temptation, Dollinks! There are many terrific appetizers out there … never be afraid to try something new!
I’m presenting this recipe in dual measure for the benefit of my international readers. If that’s how you’d like to see things in future, drop me a line at  If it doesn’t really matter, I’ll stick with Imperial measurements (You may also be interested in reading my blog of June 1, 2011, On Measuring Ingredients Accurately and Correctly).
Lox Mousse:

4 oz. (100 g) lox (with one small piece reserved)
1 lb. (500 g) cream cheese, softened
2 tbsp. (30 mL) onion, minced
2 tsp. (10 mL) lemon juice
Freshly ground pepper, to taste
¼ c. (60 mL) black olives, pitted and sliced (divided)
Combine lox and cream cheese, onion, lemon juice, and pepper together in food processor, blending until smooth. Transfer to bowl, folding in 3 tbsp. (45 mL) black olives. Garnish with remaining sliver of lox and olives.
Note: Because it makes such a large amount, I often cut this recipe in half. 
Coming up for your weekend dining pleasure, Organic Pea Shoot Salad with Honey Mustard Dressing. Watch for it in tomorrow's blog!

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