Mousse aux crevettes et saumon fumé

A delicious appetizer made with smoked salmon, shrimp, cream cheese and a touch of onion.

This is one the dishes that we brought back with us from Gaspésie, something that will stay with us for a long, long time and always remind us of the wonderful times we had during this vacation.

This is not the first time we've done this: our short trip to Istanbul had us savoring Turkish lentil soup. A lot of tries later once back home and we have a recipe that is very close to the real thing. I say very close since we'd probably need some fresh, authentic Turkish spices to make the recipe as good as the original. But enough about that - let's get back to our dish.

While normally I do not include starters into our weekly menus, this combination was too good to pass by. It was so good that we ate it twice while in Cap Chat.

And while I was not daring enough to ask for the original recipe in the restaurant, nor do I think that I would have liked the nutritional value of the final product, the recipe I'm proposing is definitely a keeper. To keep things Smart, I've played with the shrimp-smoked salmon proportions - in order to reduce the amount of added salt, without compromising on flavor.

Cooking should be fun and free - so take liberties when it comes to using your food processor and make this appetizer as smooth or as coarse as you want it.

Once ready, take a knife and spread it on toasted baguette slices, Melba toast, crackers or any plain bread and it will be amazing.

This recipe is part of the 2020 - Week 38 - Menu Gaspésien and 2020 - Week 50 - 2020 Favorites. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.

Download the standardized recipe here:

Mousse aux crevettes et saumon fume

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