Best Salmon Mousse Recipe

Here’s how this recipe magically delivers a palate-pleasing Smoked Salmon Mousse appetizer:

• Smooth and creamy texture is achieved by blending in a food processor or blender, with the addition of cream cheese.
• Depth of flavor is achieved by harmoniously combining all the ingredients, including dill, along with small amounts of fish sauce and liquid smoke.
• Careful selection of ingredients, such as using the liquid from the caper jar instead of the capers themselves, avoids any overpowering flavors. And, including milder ground white pepper instead of black pepper maintains a perfectly balanced taste.
• Ingredients that add depth are used in moderation, also ensuring a well-balanced flavor profile.
• The acid in lemon juice adds balance, delivers a bright, fresh taste, and prevents any single flavor from dominating the dish.

Here’s an overview of what you’ll need to create this amazing recipe for salmon mousse (details, including quantities, are in the recipe card below):

• Smoked salmon – There are five main forms of smoked salmon, and they vary in terms of both appearance and flavor, stemming from the different curing processes used. I recommend using Cold Smoked Salmon or Nova Lox for a milder smoky flavor, and Hot Smoked Salmon for more smokiness. If you want very little smoke, then use Lox.
• Cream cheese – I prefer Philadelphia brand, and the flavor of regular, but you can also use low-fat (Neufchatel).
• Liquid smoke (Mesquite or Hickory) – Liquid Smoke is made from condensed smoke from burned hardwood chips, that is then distilled and filtered. The ingredients in many brands are just smoke and water (e.g., Wrights), while others (e.g., Colgin) add molasses and/or caramel flavor. Use sparingly, starting with a small amount and then adding more as needed. If you use too much, the mousse can take on a slight chemical taste (even though there are no chemicals in liquid smoke).
• Caper liquid (from a jar of capers) – Capers are typically brined in salt water and then stored in either brine or vinegar (or a mixture of both). Either way, the capers imbue the brine/vinegar with subtle flavor.
• Fish sauce – Fish Sauce is made from anchovies (or other fish) that have been salted and fermented in barrels for anywhere from 2 months to 2 years. It’s another umami ingredient that adds both flavor and balance to a dish.
• Fresh dill – Dill adds an herbaceous, grassy flavor that complements the salmon. Can substitute dried if needed.
• Juice from small lemon – The acid in the juice ensures all the flavors are well balanced and no one taste dominates. Also adds brightness and freshness.
• Ground white pepper – white pepper is the inner core (or seed) of black pepper, with the outer layer removed. It has a milder flavor, blending better with the other ingredients.

What’s the best salmon to use in this recipe for Salmon Mousse?

Any type of smoked salmon will work, it’s really personal preference. I used to use milder Lox; now I prefer either Cold or Hot Smoked.

While this smoked salmon appetizer is good as is, here are a few ways to make it your own:

• Add chopped red or green onion
• Add chopped chives
• Substitute lime juice for lemon juice
• Instead of fish sauce, use Worcestershire sauce, or 1/2 soy sauce and 1/2 rice or white wine vinegar
• For a mousse with more texture, mix the ingredients by hand, first combining all ingredients except the salmon and then folding in chopped salmon.

Can I use canned salmon in this mousse recipe?

Yes, you can use quality, wild-caught canned salmon in this recipe, just keep in mind it may be salty and contain bits of skin and/or bones.

Here’s all you have to do to create this amazing appetizer:

1. Prep salmon.
   Break or chop salmon into coarse pieces and place in the bowl of a food processor or blender.
2. Process all ingredients.
   Cut cream cheese into 1-inch cubes and add to salmon, along with liquid smoke, caper liquid, fish sauce, dill, and lemon juice. Pulse just until ingredients are chopped and well blended.
3. Season; cover and refrigerate.
   Season with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.

This mousse is incredibly versatile and can be served in a number of ways, from casual to elegant:

1. Spoon into a small bowl and serve as a spread, with crackers or toast points.
2. Pipe into poppy seed puffs (small hollow shells made from Choux Pastry – recipe in my cookbook Fresh Tastes) – see photo below.
3. Pipe or spoon into purchased phyllo shells.
4. Pipe or spoon onto cucumber rounds.
5. Pipe or spoon onto toasted bread rounds or stars.

How long does smoked salmon mousse last in the fridge?

Covered and refrigerated, this mousse will last up to 4 days. Bring to room temperature before serving.

Can you freeze salmon mousse?

Yes, you can definitely freeze this mousse. Place it in an airtight container, refrigerate until cold, and then freeze.  It will last for up to 2 months.