Smoked Salmon Tureen

Smoked Salmon Tureen

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Rev BJ Friley


You can use a 1 1/2 quart bread pan, but make sure to spray it liberally with non-stick cooking spray. This recipe requires 48 hour refrigeration.


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  • 6 Tbsp
    red onion, chopped
  • 4 Tbsp
  • 3 c
  • 4 1/2 pkg
    (8 oz.) cream cheese, not low fat
  • 4 Tbsp
    fresh lemon juice
  • 1 tsp
    salt and white pepper

How to Make Smoked Salmon Tureen


  1. In a food processor, chop onion and caper until finely minced.
  2. Add a cup of the salmon and chop.
  3. Add softened cream cheese one block at a time, mixing thoroughly each block.
  4. Add lemon juice and salt and pepper.
  5. Chop the remaining two cups of salmon into small pieces.
  6. Spread a layer of mousse evenly on bottom of the pan a half inch thick.
  7. Then sprinkle half a cup of chopped salmon over the mousse (Try to place salmon along the edge.).
  8. Repeat ending with the mousse.
  9. Chill for 48 hours.
  10. Unmold onto a serving platter and decorate.

Printable Recipe Card

About Smoked Salmon Tureen

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American

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