Name: Smoked Salmon Mousse Recipe
Prep time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 oz smoked salmon, chopped; 8 oz cream cheese, softened; 1/4 cup heavy cream; 2 tablespoons fresh lemon juice; 1 tablespoon fresh dill, chopped (optional); Salt and pepper, to taste; Crackers or bread

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Introduction

Smoked salmon mousse is a luxurious yet simple appetizer perfect for any occasion. Its creamy texture and delicate smoky flavor make it a crowd-pleaser served with crackers or fresh bread.

The image shows two small round savory cakes, each with a base layer of brown, crumbly crust, topped by a thick, creamy beige layer of mousse or cheese. On top, there are delicate slices of bright orange smoked salmon folded in a loose rose shape, garnished with small green herb sprigs, microgreens, and a purple edible flower. A single long green chive rests diagonally across one cake. The cakes sit on a dark slate board sprinkled with coarse salt crystals and red chili flakes, with scattered microgreens around. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz smoked salmon, chopped
8 oz cream cheese, softened
1/4 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon fresh dill, chopped (optional)
Salt and pepper (to taste)
Crackers or bread (for serving)

Instructions

Step 1: In a blender or food processor, combine the chopped smoked salmon and cream cheese. Blend until smooth and well combined.
Step 2: Add the heavy cream and lemon juice to the mixture. Blend again until the mousse is creamy and airy.
Step 3: If using, fold in the chopped dill, and season with salt and pepper to taste. Blend briefly to combine.
Step 4: Transfer the mousse into a mixing bowl and use a rubber spatula to ensure it is well mixed.
Step 5: Spoon the mousse into a serving dish or individual ramekins. Smooth the top with the spatula.
Step 6: Cover with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the mousse to firm up.
Step 7: Before serving, garnish with additional dill or smoked salmon if desired. Serve with crackers or bread.

Tips & Variations

For extra tang, add a small amount of Dijon mustard to the mousse mixture.
If you prefer a chunkier texture, pulse the mixture briefly instead of blending completely smooth.
Try substituting fresh chives or tarragon for dill to vary the flavor.
Serve the mousse chilled for the best texture and flavor.

Storage

Store the smoked salmon mousse in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and let it sit at room temperature for 10 minutes to soften slightly. Avoid freezing, as it may affect the texture.

How to Serve

Two small round cakes are shown, each with two layers on a dark textured stone plate. The bottom layer is brown and crumbly, like a biscuit crust. The top layer is thick, creamy, and light beige with a smooth texture. On top, there are thin slices of bright orange smoked salmon arranged in soft curls. Green herbs and microgreens, including dill and small leafy sprouts, are sprinkled over the salmon along with tiny purple edible flowers. Coarse salt and crushed red pepper flakes are scattered around the cakes on the dark stone plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular smoked salmon instead of chopped?

Yes, you can chop the smoked salmon yourself before blending to ensure the right texture for the mousse.

Is it possible to make this mousse ahead of time?

Absolutely. Prepare the mousse and refrigerate it for up to 3 days. The flavors will develop nicely, making it perfect for entertaining.