Updated 09/30/2011 05:00 AM
Smoked Salmon and Cream Cheese Mousse with Toasted Pumpernickel Bagels
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Makes approx. 1 1/2 cups
8 ounces cream cheese, room temperature
4 ounces sliced smoked salmon
1 Tbs fresh squeezed lemon juice
1 Tbs horseradish
2 Tbs fresh chopped dill
3-4 pumpernickel bagels, sliced and optionally toasted
Finely diced apple tossed with lemon juice (optional garnish)
Fresh sprigs of dill for garnish (optional)
It's not necessary but you can toast the bagel slices in a 400 degree preheated oven by slicing the bagels in half crosswise (not like you are making a sandwich) and then slicing each half into 3 thin slices from top to bottom and then cutting those in half again crosswise.
Cut as many pieces as you like.....3-4 whole bagels....and place them on a baking tray and pop that into the preheated oven.
While you're keeping your eye on that, add the cream cheese to a food processor, roughly chop and add the smoked salmon, add 1 Tbs fresh squeezed lemon juice, 1 Tbs horseradish and 2 Tbs fresh chopped dill and puree until nice and smooth.
Keep the mousse nice and cold until you are ready to serve it and, as far as the bagel chips go, it's kind of hard to tell when they're done because they are so dark already....you just want them to feel somewhat crispy to the touch.
Serve those with a spoonful of the salmon mousse on top or, for an optional seasonal garnish, top each one with finely diced apple tossed with a little lemon juice and finish with a sprig of fresh dill.
It can be a fine line between crispy and too tough bagel slices so it's a good idea if they have "soft crispness" feel when you pull them out of the oven.