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By RonaNZ on February 4, 2008
"This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon. Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced. I buy the cold smoked salmon pieces rather than the expensive slices. Hot smoked salmon is available in vacuum packed packets..."
Prep Time: 20 mins
Total Time: 2 hrs 20 mins