June 6, 2016

Smoked Salmon Mousse

Ahhhh, summertime. All school year, I look forward to summer break...the lazy mornings, breakfast on the porch, endless hours to read and knit...

Except this summer.

This summer...I decided to teach summer school. It sounded like such a good idea in February. In the 20 years I've been teaching, I've never taught summer school. I thought I'd give it a try. After all, I could use the extra money.

There have only been four days of summer classes so far, but I'm already regretting my decision. 

I had convinced myself it wouldn't be that bad. I'm teaching two sections of English from 8:00-1:00. I am focusing on Gothic literature, particularly Poe and Jeykll & Hyde. The session ends on July 1st. Piece of cake, right?


I absolutely did not want to get out of bed this morning to go to work when all of my teacher friends are enjoying their summer break. If I talk about teaching summer school again next year, punch me in the face...okay? 

I can make it until July 1st. Right? RIGHT? 19 days left...

I am, however, still trying to make the most of my summer. I'm taking a road trip to Chicago this weekend with my BFF to see The Cure. I'll be in Chicago again in mid-July for my first visit to Wrigley Field. I'm flying to Florida in early July to spend 4 days on the beach. And I'm planning to visit a few museums in St. Louis that I've never been to. 

Tonight, I'm seeing A Midsummer Night's Dream in Forest Park, my all-time favorite event in St. Louis. I haven't yet decided what to make for our picnic, but I'm considering this smoked salmon mousse, which I made for the Mother's Day brunch class I taught. It's easy, light, and delicious...and would go well with a bottle of wine and some Shakespeare.

Smoked Salmon Mousse

Makes about 25 appetizers

3 ounces smoked salmon

4 ounces cream cheese, softened

1 teaspoon lemon juice

1 teaspoon fresh minced dill

Black pepper
2 English cucumbers, sliced

  • Place the smoked salmon, cream cheese, lemon, dill, and pepper in a blender or food processor; blend until smooth. 
  • To serve, spoon the mousse into a pastry bag with a star tip and pipe onto cucumbers slices or crackers (or serve as a dip).

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