Salmon Mousse

12 oz. cream cheese, at room temperature
6oz canned or smoked salmon (fresh salmon must be cooked)
2 tsps fresh lemon juice
1 tbl capers
1 cup whipping cream
Salt and pepper

  1. Puree first four ingredients in a food processor.
  2. Transfer mixture to a serving bowl and season with salt and pepper.
  3. Meanwhile, whip cream to soft peaks and gently fold into Salmon mixture.
  4. Smooth top of mousse with a knife and cover with plastic wrap. Refrigerate for four hours. The mousse may be prepared one day ahead.
  5. To serve garnish top of mousse with cucumber and lemon slices.
  6. Enjoy with Castleton Crackers, especially Rutland Rye!