Yield - 1 1/2 cups
8 oz. regular cream cheese at room temperature
2 Tablespoons Lemonaise with Garlic and Herbs
2 teaspoons chopped scallions
3 Tablespoons chopped smoked salmon
Blend first three ingredients in food processor for 30 seconds. Add salmon and blend 20 seconds. (For pinker mousse, blend another 30 to 60 seconds.) Refrigerate 12 to 24 hours to allow flavors to meld.
No salmon? Blend first 3 ingredients: add 2 tablespoons parsley, watercress or basil. Makes a delicious fresh herb cheese.
Keeps 3 days in the fridge.