As a kid, I absolutely adored my late grandparents, oma and opa (grandma and grandpa, in Dutch). I looked up to them and viewed them as worldly and sophisticated. As a foodie, even back then, one of the things I really appreciated was that they always served top-quality food. My first taste of real butter was at their home.
For brunch, opa used to make salmon mousse. Just like with butter compared with margarine, there was no comparison between the basic tuna salad I was familiar with, and the smooth, velvety salmon mousse I had at my grandparents’. Opa, an artist, was also great at presenting the food in an appetizing way, decorating the salmon mousse with sliced tomatoes and black olives. It was too pretty to eat! (Except that it was so good, we ate it anyway).
I’m not sure how opa made his mousse. Probably with mayonnaise. These days, I like to make it with cream cheese. The food processor, which opa definitely did not own, makes my life very easy and means that this tasty appetizer can be ready in just a few minutes. Serve it, as opa did, on an oval platter, decorated with tomatoes and olives, or pipe a little onto cucumber slices, crackers or toast. Either way, it’s delicious.
- 2 (7 oz) cans boneless, skinless salmon, drained
- 1 teaspoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper
- 1 (8 oz) package neufchâtel cheese or reduced-fat cream cheese, softened 30 seconds in the microwave
- Garnish: 10 pitted Kalamata olives, halved
- 20 round crackers (gluten free if you need to avoid gluten or use cucumber slices for a low-carb option)
- Place everything except the olives in the food processor bowl and process until smooth.
- Pipe onto crackers or cucumber slices, or serve on a platter garnished with vegetables.