Folgarelli’s Salmon Mousse

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  • 4 ounces smoked salmon (not lox)
  • 1⁄2 pound Mascarpone cheese
  • Pinch black pepper
  • Pinch sea salt
  • Pinch powdered garlic
  • Pinch powdered onion
  • Pinch dried tarragon
  • Pinch white pepper
  • 1 tablespoon fresh garlic, grated
  • 1 tablespoon Parmigiano-Reggiano cheese, grated
  • 1 tablespoon tomato paste
  • 2 tablespoons olive oil
  • Zucchini, yellow squash, cherry tomatoes or any small, sweet pepper


Blend all ingredients on high speed until smooth. Place the mousse mixture in a pastry bag and squeeze onto 1⁄8-inch-thick slices of squash or in hollowed-out cherry tomatoes or small peppers.  Makes about 50 appetizers.