2005 Rosé of Pinot Noir – Salmon Mousse with Lemon Crème Fraiche
2005 Rosé of Pinot Noir – A dry rosé with floral and citrus aromas. It is well-balanced and has a long, bright, acidic finish.
Salmon Mousse with Lemon Crème Fraiche
8 oz. cream cheese
2 oz. smoked salmon
3 tbsp heavy cream
1 chopped shallot
1T lemon juice
Blend cream cheese, smoked salmon, cream and shallot in a food processor or blender until smooth.
Scrape down sides, add lemon juice and blend again.
Refrigerate for at least 1 hour.
Lemon Crème Fraiche
(can substitute 3T high quality sour cream mixed with 1T lemon zest)
2 Tablespoons sour cream
¼ cup heavy cream
1T lemon zest
Mix sour cream and cream together.
Heat slowly to 90 degrees.
Remove from heat & pour into a new container.
Keep at room temp (75 degrees) until thickened, approximately 7 hours.
Add zest, mix, cover and refrigerate.
Can be made one week in advance.
Serve in pre-baked mini tart shells or on cucumber rounds or on toasted baguette slices.
Garnish with finely chopped parsley and fresh black pepper.