8ozneufchâtel cheese (or reduced fat cream cheese), softened 30 seconds in the microwave
1teaspoonfresh lemon juice
2tablespoonschopped chives for garnish
Place the salmon, cream cheese, lemon juice, and black pepper in your food processor bowl and process until smooth, about 5 minutes, stopping twice to scrape the sides with a spatula.
Transfer the mousse to a pretty serving bowl and serve with cut up veggies.
Or transfer the mousse to a pastry bag and pipe it onto cucumber slices, as shown in the video. Garnish with chopped chives.
Nutrition info includes cucumber and chives.You can freeze this mousse in a freezer-safe container for up to three months. Thaw it in the fridge and mix it again before serving. Keep in mind that the mousse won't be as light and fluffy after being frozen.