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.