I am calling this salmon dip because it’s a lot less fancified than “mousse,” and besides, a mousse implies a totally emulsified, fluffy product bound with cream and eggs. This ain’t that. This is a fantastic party appetizer or football-watching food that you can make in about 10 minutes.
I learned about the recipe in one of my favorite Scandinavian cookbooks, Kitchen of Light: The New Scandinavian Cooking, by Andreas Viestad. I did make a few modifications, however — less sour cream, white pepper instead of pink pepper, and I don’ t like mixing the caviar into the dip, I like it on top. But structurally it’s pretty close.
If you don’t have or don’t like caviar, no worries. It’s fine all by itself. If you happen to be catching fish and want to make your own caviar, here are my instructions on how to make caviar.
Make this ahead of time before your gathering and keep it nice and cold. Serve it in waves so it stays cold. I like to spread the dip on crackers, but you could also use it as a base for a salmon sandwich: Spread some of this on the bread, then top it with slices of smoked salmon. Damn good.
If you are using salmon you’ve caught, be sure to freeze it for a week or so in the coldest part of your freezer before you do this; there is a small, but real, chance of picking up a parasite when you eat raw, never-before-frozen salmon. If you want to do this with trout, same thing applies.
- 1/2 pound salmon, skinless (sushi grade if possible)
- 1/2 pound smoked salmon, skinless
- 3 tablespoons lemon juice
- 6 ounces of sour cream
- 2 tablespoons chopped fresh dill
- 2 teaspoons ground white or black pepper
- Salmon roe or other caviar for garnish (optional)
- Remove any pinbones from the salmon. Flake the smoked salmon into smallish pieces and chop the fresh salmon into 1-inch pieces. Buzz both in a food processor a few times until you have a rough puree.
- Move the salmon to a bowl and mix with the lemon juice, sour cream, dill and pepper. Add salt if it needs it. Serve on crackers with some caviar.