Asian Salmon Mousse

 My friend Anna from Crunchy, Creamy and Sweet gave everyone a Blue Ribbon Challenge to create a mousse recipe today.  I was up for the challenge, but I decided to go the savory route instead of the traditional sweet dessert route. I made this Asian Salmon Mousse in a matter of minutes and let the fridge do the work for me to set it up.  It was a lovely creamy mousse without any gelatin that my kids, mother and nephew really enjoyed when they tried it out. We ate it with crackers and even on some toasted bread and it was delicious both ways. I think this would make a perfect appetizer for any party and the best part is you get it done ahead of time. So head over to Anna's Blue Ribbon Challenge and check out all the other mousse recipes today.

Ingredients:
1 (6oz) can of good quality boneless skinless salmon
1 bunch of green scallions (greens and whites separated)
1/2 inch of grated fresh ginger
1 large clove of fresh garlic grated
1 green chili sliced  (seeded if you prefer less heat)
black pepper to taste
1/4 red onion chopped
1 (8oz) package of plain cream cheese (at room temperature
2 Tbs of mayonaisse
1-2 tsp of soy sauce

Directions:

In a saute pan add 1 tsp of canola oil.  Saute the onion, scallion whites, ginger, garlic and green chili. When onions soften add the drained can of salmon and soy sauce.  Taste for seasoning. Allow mixture to cool before proceeding.

 In a food processor add the room temperature cream cheese, cooled salmon mixture and mayonnaise.  Blend until well incorporated and smooth.  Place mousse mixture in serving dish and cover.  Place in refrigerator overnight. Top with greens of scallions and serve with crackers.  Enjoy.

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