This recipe for Salmon Dill Mousse was created to be part of my French-Themed Mother’s Day Luncheon this year. The party’s got a PINK color scheme, so salmon fits right in quite nicely!
Selecting a lovely piece of salmon is about the hardest part of this recipe! You’ll roast it quickly and then combine everything right in the food processor.
The special ingredient in my recipe is a touch of brandy. It really add a depth of flavor that’s the secret to this tasty spread.
The one important thing about this recipe is that you process it long enough to become perfectly smooth.
Some mousse recipes are created to use in a molded situation and contain some type of gelatin. This recipe won’t hold it’s shape in a mold, no matter how cold the mixture is.
I’m much happier using it as a spread, or like it’s shown above, spooned into crispy choux puffs for a fancy luncheon presentation.
This recipe comes together in just a few minutes once your salmon is roasted and cooled. You can even do that the day before if you want. Personally, I love to make this the day before serving so it has time for the flavors to meld.
Or if I’m serving it for a Mother’s Day Luncheon the next day!
The recipe card is at the bottom of this post.
Celebrating Mother’s Day this year will be festive and delightfully delicious when hosting a “French-Themed” lunch to honor the mothers in your life.
Don’t the Smoked Trout and Savory Cream Cheese Appetizers look wonderful as part of this fabulous ladies luncheon menu?
Here’s what is on the menu of my fabulously French Mother’s Day Luncheon:
But what about dessert? You can’t have a bunch of gals together without serving dessert, right?
Here’s the two desserts I chose to be the “sweet endings” to my fabulous Mother’s Day Luncheon. I’ll serve both with an assortment of teas to wind down what is sure to be a lovely afternoon.
The first is a light and moist Pink Grapefruit Chiffon Cake with White Chocolate Buttercream Frosting. Yes, I know it’s PINK!
I finished the cake off with some delightful sugar flowers and leaves I purchased on Amazon last year. They last forever if kept in a dry, dark and cool location.
It turned out so lovely with three luscious layers, just aching for some White Chocolate Buttercream Frosting. Depending on the size of cake pan you use, you’ll have 2 or 3 layers, so you will need 6 whole cups of frosting for this cake. (that’s exactly how much my recipe makes!)
Now, for the second Mother’s Day Luncheon dessert, I knew any gaggle of women would be looking around, waiting for the chocolate to appear! So as not to disappoint, I’ve also included a lovely Chocolate Grand Marnier Pots de Crème on the menu.
It’s densely chocolate, with a hint of citrus that gives it a new level of sophistication. In keeping with the party’s pink color-scheme, and the pink grapefruit cake, I garnished them with Candied Pink Grapefruit slices. They are amazingly addictive, so be careful to save enough for your presentation!
I finished the Chocolate Grand Marnier Pots de Crème with a dollop of sweetened whipped cream and fresh mint. Don’t they look lovely? And they taste even better!
CLICK HERE FOR THE RECIPES:
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Chill Salmon-Dill Mousse for several hours before serving to let the flavors meld and mixture to be thoroughly chilled.