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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Salmon Mousse Cooking View


Salmon mousse may sound gross to some, but chances are if you enjoy smoked salmon, you will love this.   This recipe was passed on to me by my wonderful mother-in-law, and I have enjoyed this recipe for many years.  Typically we serve it in a bowl as a dip or spread for crackers.  An easy way to fancy it up is to pipe it onto crackers and garnish with fresh herbs, as I did for my girls’ night/guys’ night party.  And though I haven’t yet tried it myself, I’m sure this would be fantastic spread on a bagel.  If I were going to go that route, I might whip it on high speed in my mixer for a while, just to make it a light and airy schmear.  Which ever way you choose to enjoy, do give it a try.  It’s delish!

Salmon Mousse
Yield: about two cups

Ingredients

Ingredients:
8 oz. smoked salmon, flaked with a fork
8 oz. cream cheese
1 tsp. dried dill weed
Freshly ground black pepper, to taste
1 clove garlic, finely minced

Cooking View

Directions

  • Combine all ingredients in the bowl of a food processor.  Pulse repeatedly until all the ingredients are blended and smooth.  Transfer to a serving dish, cover with plastic wrap and chill at least one hour.  (Alternatively, pipe the mixture onto crackers and garnish with fresh herbs.)

Source

  • http://www.salad-in-a-jar.com Romaine

    I have been watching for this recipe ever since you showed it after the party. Saving it for my next party.

  • http://wensdelight.blogspot.com/ Wen’s Delight

    Looks so yummy. Definitely going to give it a try. Thanks for sharing. Nice photo…

  • http://www.twopeasandtheirpod.com Maria

    Perfect for any party!

  • http://www.ramblingtart.com/ Krista

    Fantastic, Annie! I just happen to have an abundance of salmon on hand. :-) Yep – it was on sale and I stocked up!! My family is Danish and we love open-faced sandwiches, so I think this will adapt nicely. :-)

  • Lindsey

    I too have been eagerly awaiting this recipe. It seems SO easy! I have a question. I am unfamiliar with smoked salmon as I do not personally eat it. Is it available in a can in the same section as canned tuna? Just wondering where I would find it… Thanks Annie!

  • Annie

    Lindsey,
    Different stores keep it different places. It tends to be in a refrigerated section, but I always just ask someone.

  • http://pinkparsleycatering.blogspot.com Josie

    I love your chive garnishes – so cute!

  • http://cookingrookie.blogspot.com/ Cooking Rookie

    Such a pretty recipe!

  • http://www.cheycancook.blogspot.com Cheryl

    What a beautiful display and perfect party food!

  • http://www.thriftymammy.com Thrifty Mammy

    I make something very similar for parties, but I pipe it into pate choux puffs. When I make pate choux I use half the puffs for cream puffs or profiteroles, but the other half for savoury puffs with this very mousse, it’s delish! :)

  • http://megbakinginpearls.blogspot.com/ Megan

    This sounds delicious-and the presentation is just stunning! I love smoked salmon with cream cheese and capers on toast so I know I am just going to love this recipe!

  • http://noonionplease.wordpress.com No Onion Please

    They are also my favourites :) They are very popular here in Finland, I often serve them on a slice of cucumber instead of cracker – really refreshing :)

  • bethberg12

    This looks SO good! This will be a perfect addition to our Passover Seder :-)

  • http://Www.Clendenny.com Elizabeth

    Plan on trying it this weekend

  • Keely

    I made these for a bridal shower I hosted this weekend and it was AMAZING! They were so easy to make, I made the mousse the night before which made preparing the crackers the morning of so quick! And they were a huge hit – not a single one left! (and i tripled the recipe!) Thanks for the great recipe!

  • Stephanie

    Found the Mousse (sorry), but still looking for the Sex on the Beach pitcher recipe.

  • Cassie

    About how many crackers did this make? Thanks!

  • Annie

    Cassie,
    I don’t normally serve it this way so I have no idea. I just made enough to fill up a platter. Normally I serve it as a cracker spread with a knife and let guests serve themselves. And, it would totally depend on the size of crackers, how much mousse you use, etc.

  • Rebecca N

    Tried this last night for Bunco, it was amazing! We couldn’t stop eating it! Thanks for the recipe!

  • http://www.fortyninefiftyone.blogspot.com Amibeth

    I made this tonight for a birthday party tomorrow and I can tell it is going to be addictive, because not only is it yummy, but its so simple! Thanks Annie!

  • Jpkate

    I usually do this with raw salmon belly scraped out with a spoon. From there I add light cream cheese, the juice of a whole lemon and mix in a food processor. If you chill the spread overnight (or 8 hours), you get a much more flavorful mix. I then add fresh chive/caper/dill to it to top bagels, or go all whacky and make canapes with the herbs atop sashimi cut salmon slice, the spread, over a Kame rice cracker. Banging!

  • http://missfearlesslystrong.blogspot.com/ Rachel

    This looks really delicious! Thanks for sharing!