16 ounces grilled salmon fillet
24 ounces softened cream cheese
4 tablespoons pured yellow onion
1 tablespoon lemon juice
3 tablespoons horseradish
1 teaspoon pured garlic
1/2 teaspoon salt
2 teaspoons white pepper
2 teaspoons hickory Liquid Smoke
Place all ingredients in a food processor and blend until creamy. Line the inside of a mold with plastic wrap and pour mousse into the mold, then refrigerate for at least 6 hours.
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Unmold, then garnish with chopped pecans and serve with crackers. May also be served stuffed into cocktail tomatoes.
Yields about 50 servings.
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