A light touch of smoked salmon, velvety texture and brightness of herbs creates a sophisticated appetizer. Smoked Salmon Mousse can be used as a canape topping, savory tart filling, layered in a terrine or as a stand-alone dip.
Specialty Ingredient
Smoked salmon – there are many, many kinds of smoked salmon. Usually I get a cold smoke packaged version from the deli. You can also get smoked salmon in a can, this may be a lot stronger flavors so you may want to use less of it. A good rule is, if you wouldn’t eat it stand alone, don’t use it.
Alaska Smokehouse Premium Smoked Salmon, 4 Ounce Gift box
Equipment & Supplies
Food Processor
I use a basic food processor with a that standard mixing blade. This means I don’t have to finely chop everything by hand. But you could chop things finely and use a blender or stand mixer in a pinch.
Plastic storage bags or pastry bags
Plastic food bags can store and then easily dispense semi-solid creamy foods. With limited bandwidth, that is my hack. But, a more eco-friendly solution is a re-usable pastry bags. They are sturdier and you will have much better control, especially if you use a tip.
Ateco Wunderbag Decorating Bag, 24-Inch, Reusable, Professional Grade & Heavy Duty Construction
Timing
Make the mousse a day or two prior to serving to allow the flavors to blend.
Used in these recipes
- Salmon Mousse Crunch Blini
- Fish on Chip
Smoked Salmon Mousse
Equipment
- Food processor
Ingredients
- 4 oz smoked salmon more or less depending on taste
- 1-2 tbsp cream
- 8 oz cream cheese
- 1/2 lemon juiced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh flat parsley, chopped
- 1 tbsp fresh chives, chopped
- 1/4 tsp salt
- 1/4 tsp ground pepper
Instructions
- Place salmon in food processor with standard cutting blade and pulse until a fine paste.
- Add herbs and blend until mixed in. Use a spatula to scrape down sides so well mixed.
- Add cream cheese, lemon juice, salt and pepper. Add 1 tbsp cream. Blend until light and fluffy. Add more cream 1 tbsp at a time to thin as desired.
- Taste test and adjust for more herbs, salt and or pepper to taste at this time.
- If the mixture seems too thick, you can add a bit more cream to thin out (no more than a tablespoon at a time). You want it to be thick enough to hold shape as a topper. Or can thin it more if using as a dip.
- Refrigerate for several hours to allow for flavors to combine. I put mine in a gallon size food storage bag, so I can later use like a pastry bag.
Notes
- You can adjust the amount of smoked salmon to create a lighter or deeper flavor (especially depending on the smoke salmon you purchase, some are rather strong.)
- I’m not a fan of reduce fat cream cheese – but if you must…
- Vegetarian alternative: omit the salmon and reduce the cream by 1 tbsp to create a cream cheese mousse. Or a super easy cheat – you can buy whipped cream cheese and just add herbs.