Smoked Salmon Mousse

Ease of preparation and light, creamy texture distinguish our version of salmon mousse.

INGREDIENTS

• 3 ounces smoked salmon or lox, cut into chunks
• 1 egg yolk
• 1 1/2 tablespoons lemon juice
• 3 tablespoons salad oil
• 2 small cucumbers
• Red onion slivers
• Watercress sprigs
• Thin lemon wedges

METHOD

Insert metal blade. Place salmon, egg yolk, and lemon juice in work bowl; process continuous¬ly until pureed. With motor running, pour oil through feed tube in a thin, steady stream; con¬tinue processing until smoothly blended. Cover and refrigerate until cold and thick (at least 1 hour or until next day).

Change to slicing disc. Slice cucumbers . Arrange equal portions of cucumber on 4 salad plates, overlapping slices slightly in an attractive fan pattern. Mound a spoonful of salmon mousse on or near cucumber. Garnish each serving with a few slivers of onion, 2 or 3 watercress sprigs, and a lemon wedge. Makes 4 servings.