While for those of us in the United States (perhaps Alaska and the Pacific Northwest excluded), salmon is special and certainly not the cheapest thing at the fish counter, in Sweden, it’s a “poor man’s” fish and eaten in many different forms on the regular, like this Salmon Mousse with Rye Crisps hors d’oeuvres. Salmon is frequently eaten fresh and simply roasted or grilled, but in this instance I’m using it preserved as the famous salt cured gravlax that we eat with our bagels. And this Salmon Mousse with Rye Crisps hors d’oeuvres is definitely reminiscent of bagels, lox, and cream cheese. In fact, it’s all the ingredients combined into a smooth and rich mousse and then served on rye crisps for perfect blend of flavors and textures. And while Salmon Mousse with Rye Crisps is quite untraditional for a United States Thanksgiving, something like it would certainly be present in the Swedish equivalent that I was paying homage to with my Thanksgiving 2014 Menu. And the Salmon Mousse with Rye Crisps was perfect next to the pickled herring, which was also served. Added bonus, the Salmon Mousse with Rye Crisps is very easy to make. Just be sure to … Continue reading →