A rich and luscious first course, Smoked Salmon Creams make an impressive yet inexpensive dish because odd bits and pieces of the salmon fillets be used. The quantity of salmon pieces given should yield about 12 ounces of salmon flesh. Serve these delightful creams with crisp Melba Toast and a bowl of crudites. It is essential to use an electric blender for this recipe.
1 ½ lb. smoked salmon pieces, skinned and boned
4 fl. oz. sour cream
4 oz. cream cheese
5 teaspoon black pepper
½ teaspoon grated nutmeg
2 teaspoons lemon juice
6 small parsley sprigs
Puree the smoked salmon and sour cream in a blender. Transfer the puree to a medium-sized mixing bowl. Beat in the cream cheese, pepper, nutmeg and lemon juice until the mixture is smooth. Spoon the mixture into individual ramekin dishes.
Garnish each dish with a sprig of parsley.
Place the dishes in the refrigerator to chill for at least 30 minutes before serving.