I have a question about the recipe "Smoked Salmon Mousse on Rye Toasts" from merrill. How far ahead of serving can this be made. Can it be frozen?
Lindsay-Jean is a Contributing Writer & Editor at Food52.
According to the recipe, the salmon mousse may be prepared and refrigerated up to 24 hours ahead. Leave it at room temperature for about 20 minutes before piping/spooning onto the toasts.
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