Salmon Mousse Pate'

• 1 pound fresh wild salmon
• 1.5 ounces smoked salmon
• 8 ounces cream cheese
• 1/2 cup parsley, minced
• 1 Tablespoon fresh lemon mint, minced
• 2 teaspoons dried tarragon (optional)
• 1-2 Tablespoons lemon juice
• 1 cup white wine or dry vermouth
• sprigs of parsley or lemon mint to garnish

1. Poach fresh salmon in the wine, 1 tablespoon lemon juice and 1 teaspoon tarragon for about 10-15 minutes. Discard poaching liquid when done and let salmon cool. Remove any skin and bones from the salmon and place in food processor with the smoked salmon, cream cheese, 1/4 cup parsley, lemon mint, 1 teaspoon tarragon and 1 Tablespoon lemon juice. Process using pulsing until smooth and transfer to a plastic lined mold. Cover and refrigerate overnight.
2. Remove mousse from the mold and garnish with parsley or lemon mint sprigs. Serve with crackers.

wild salmon, salmon, cream cheese, parsley, fresh lemon mint, tarragon, lemon juice, white wine, parsley

Taken from www.epicurious.com/recipes/member/views/salmon-mousse-pate-50084115 (may not work)