Hooray for Hollywood

22 Feb

wolfgang puck 1
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 gCalgary-20130224-00561[1]o 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
WOLFGANG PUCK
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
Salt
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.

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3 Responses to “Hooray for Hollywood”

Trackbacks/Pingbacks

  1. Sweet Oscars Treat | Saucy Cherie - February 26, 2014

    […] year, we had some couch potato fun cutting tortillas with star-shaped cookie cutters, baking them until they were crisp, and spreading them with smoked salmon cream cheese to nibble […]

  2. Hooray for Hollwood 7.0 | Saucy Cherie - January 15, 2015

    […] Oscar night, we drool thinking about chef Wolfgang Puck’s famous wagu beef sliders with remoulade because […]

  3. Oscars | Saucy Cherie - February 15, 2017

    […] Smoked Salmon Mousse […]

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