clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up shot of Smoked Salmon Mousse in a blue bowl, with a cracker with mousse on it to the side and more crackers in the back

Salmon Mousse Appetizer

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You’ve got to try our Smoked Salmon Mousse recipe! It’s full of flavors that blend to perfection, with no overpowering tastes. Plus, it’s surprisingly light and has a tangy kick with just a hint of smokiness. So versatile too! Enjoy it as a spread with crackers, an elegant two-bite appetizer piped into pastry puffs, or served on cucumber slices. Trust me, it’s a breeze to make, and you don’t even need gelatin. So, don’t miss out on this creamy, flavorful delight!

  • Prep Time: 10 mins
  • Refrigeration Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: Around 2 cups or 32 (2-tablespoon) servings 1x


  • 4 ounces smoked salmon (see post for recommended types to use)
  • 12 ounces cream cheese (regular or low fat), softened
  • 1 teaspoon liquid smoke (Mesquite or Hickory flavor)
  • 1 teaspoon caper liquid (from a jar of capers)
  • 2 teaspoons fish sauce
  • 2 tablespoons chopped fresh dill
  • Juice from 1/2 small lemon, or more to taste
  • Ground white pepper, to taste


  1. Break or chop salmon into coarse pieces and place in the bowl of a food processor.
  2. 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 with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.
  4. See serving suggestions in Notes below.


Make ahead: Mousse can be made up to 24 hours ahead, covered, and refrigerated. 
Serving suggestions: 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).
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

  • Author: From "Fresh Tastes" by Lee Clayton Roper
  • Category: Appetizers
  • Method: Quick & easy