Oh, but we do love an Oscars couch party. Such an indulgence — the red carpet fashion, the bubbly, the little bites, and of course, the movies. Here’s some other Puck pie recipes, courtesy our 1980s Seventeen magazine.
This Sunday, it will be a soirée à deux, so we’re keeping it simple.
This could be the year for gourmet mini hotdogs, a la “let’s all go to the lobby.”
And perhaps a nod to Wolfgang Puck’s famous smoked salmon with dill creme and caviar pies…
How about using a star-shaped cookie cutter to make toasts or crispy tortillas to top with smoked salmon cream cheese, sprinkled with freshly snipped dill?
SMOKED SALMON MOUSSE
Makes 2 cups
A good spread or dip is a welcome addition to any party. And this light, creamy, flavorful, and beautiful mousse fills that role deliciously. Better still, it takes just a few minutes to make. Serve it with thinly sliced white or brioche toast or pumpernickel bread for spreading, or pass with a selection of good-quality crackers.
1/2 pound good-quality smoked salmon, well chilled, coarsely chopped
4 ounces cream cheese
1/2 cup sour cream
1 lemon, juiced
1 tablespoon minced fresh chives
1 teaspoon minced fresh dill
Freshly ground black pepper
In a food processor fitted with the stainless-steel blade, put the salmon, cream cheese, sour cream, lemon juice, chives, dill, and a little salt and pepper. Pulse the machine on and off for 1 minute. Stop and scrape down the sides of the bowl with a rubber spatula. Then, continue pulsing until the mousse is smooth, about 2 minutes longer. Taste and, if necessary, adjust the seasoning by p
ulsing in a little more salt and pepper.
Carefully remove the blade from the processor. With the spatula, scrape the mousse into a serving container; or put it in a storage container, cover, and refrigerate until serving time.