If you're anything like me, the title of this appetizer may not necessarily sound very appealing. You see, I'm not usually a fan of salmon. Like, at all. You'll never find me ordering salmon in a restaurant, and for the most part, I will pick around it in most dishes. Turns out, this appetizer is my one huge exception. I could eat salmon allll day long when it's made this way.
The salmon is poached in white zinfandel with a bit of tarragon, then is mixed with red onion, chives, fresh dill, cream cheese, and capers, and is served on plain water crackers. The result is a wonderful appetizer that is sure to be a crowd pleaser (even for non-salmon enthusiasts like me!).
Salmon Mousse Appetizer
- 1 lb. fresh salmon
- 1 bottle white zinfandel wine (the cheap stuff is okay here)
- 1/2 tsp. dried tarragon (or dill, if desired)
- 12 oz. softened cream cheese
- 2 Tbsp. finely chopped fresh dill
- 2 Tbsp. finely chopped red onion
- 1/2 tsp. celery seed
- 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 2-3 Tbsp. capers
Place the salmon, the bottle of white zinfandel, and the tarragon in a pan over medium heat. Poach the salmon until it's opaque & cooked through, about 15-20 minutes, depending on thickness of the salmon fillet. When done, remove the salmon from the pan, and set aside on a plate to cool. Discard the white zin.
When the salmon is cooled, flake it with a fork, making sure all of the bones are removed. In a bowl, add the cream cheese, flaked salmon, fresh dill, chives, red onion, celery seed, salt, and pepper, and mix well.
Spoon the salmon mousse into a serving dish, sprinkling the capers over the top. (*Note: You can also mix some of the capers into the actual mousse if everyone likes capers). Chill until ready to serve. Plate with water crackers, and enjoy!
