South of the Border Salmon Mousse

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This is a Superbowl snack.  

I thought I was taking wings to the family gathering, but my Sister-in-law had EVEN THESE covered in her menu (love you, Sam!) so I had to rack my brains to come up with something else.  Welcome to plan B.  Since she has a semi-Mexican menu on the table, I decided to give this some Latin American flavor.  This SIMPLE and QUICK recipe does not dissapoint!

THE RECIPE

1 - 15oz. can fancy pink salmon, or 1# fresh poached salmon fillet, flaked

8oz. cream cheese, room temperature

2 roasted Jalapeno peppers, minced

2 Tbsp. unsalted butter, room temperature

1/2 bunch cilantro leaves, coarsely chopped

1 Tbsp fresh lime juice

Sea salt and freshly ground pepper, to taste

Cilantro leaves, for garnish

Sliced baguette or other artisan bread, toasted

Roast the peppers; Heat a non-stick skillet over high flame and turn the peppers until the skin on all sides has blistered and charred.

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Remove from heat, place in plastic bag and quickly chill in freezer for 15 minutes.  Peel skins from peppers and remove stem, seeds and connecting tissue.  Slice lengthwise, then mince these strips.

Drain canned salmon; pick through to remove any bones.  Place in bowl of food processor.

Add remaining ingredients and process until smooth.  Transfer into small bowl, loaf pan or mold (hopefully something more interesting than my soup bowl), which has been thoroughly coated with oil or pan release.  Cover with plastic wrap and refrigerate overnight.

Place a plate over the mold and invert, releasing the mousse.  Transfer to serving platter.

Toast bread slices on oven rack; Arrange around salmon mousse on platter.