Smoked Salmon Mouse

Ingredients

                Smoked Salmon
                Whipping Cream
1/4 lb        Butter
1/2           Spanish (Red) Onion
1tsp          Capers
1tsp          Tabasco
1tbs          Chives

You will also need a food processor.

Make sure the butter is room temperature (soft) if not wait till it is or you will end up with lumpy mouse. Start by putting in a hand full of Smoked Salmon in the food processor. Depending on the quality of the smoking and the species of the salmon you may need differing amounts so in the end the amount of salmon used is to taste. Add the butter in small chunks and spread both evenly about the food processor bowl. Make a fine dice of the onion and chives. Along with all the onion and half the chives add the capers and the Tabasco. Start the food processor and slowly add a little (approx 1tbs) whipping cream so that it incorporates. Keep adding whipping cream if necessary. Process until there are no visible chunks of any of the ingredients left. Note that there might still be bits of onion and chives about but that's ok. Be careful not to process for too long as the processing will heat the ingredients and can cause the butter and/or whipping cream to curdle.

Spoon the mixture into a serving bowl and smooth the surface with the rubber spatula that you used to empty the food processor bowl. Garnish the middle of the bowl with the remaining chives. Typically you should make this at least a couple of hours before serving - so cover with plastic wrap and place it in the fridge. Take it out of the fridge about 15 minutes before serving.