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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Irish Smoked Salmon Mousse

Quite different than other salmon mousse recipes we have tried, this recipe is a little bit fussier than many other versions - but it makes for a nice change. We serve it with Irish soda bread (Like our Traditional Irish Brown Soda Bread, Light Irish Brown Soda Bread, or Irish Soda Bread) that we have toasted and cut into small triangles. To be authentic, use Smoked Irish Wild Salmon if you can get it - but any smoked salmon works great. You can also use smoked whitefish or other smoked seafood with good results. Make sure the skin and bones are removed from any fish you use or you will not be pleased with the final results!

1/2 cup milk
12 ounces smoked salmon
2 hard-boiled eggs
1/4 cup softened butter
1/2 teaspoon nutmeg
Dash cayenne pepper
Salt
Freshly ground black pepper

Heat the milk in a large, heavy saucepan over medium heat-high heat. Cut or break apart the salmon into 1-2" chunks and add to the hot milk. Poach the salmon in the milk for 5 minutes. Remove from the stove and let the salmon cool in the milk. Using a slotted spoon, remove the salmon from the milk and place in a food processor or blender - but do not discard the milk. Add the remaining ingredients to the processor and pulse until a very smooth mousse is formed, adding as much of the reserved milk to make a very light and spreadable mousse. Place the mousse in a serving dish, cover tightly, and refrigerate for at least 8 hours and up to 2 days before serving.

Makes 8 servings.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 30 minutes
Chilling Time: 8 hours
Total Time: 8 hours, 50 minutes







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