Salmon Mousse Appetizer
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!
Servings: 32 (Around 2 cups or 32 (2-tablespoon) servings)
Calories: 42kcal
Ingredients
- 4 ounces smoked salmon see Note
- 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
- 1 teaspoon lemon juice or more to taste
- Ground white pepper to taste
Instructions
- Break or chop salmon into coarse pieces and place in the bowl of a food processor.
- 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.
- Season with ground white pepper to taste. Add more lemon, if needed. Cover and refrigerate for at least 1 hour before serving.
- See serving suggestions in Notes below.
Notes
Note on smoked salmon: 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.
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 Note: This recipe was originally published in my cookbook Fresh Tastes.
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 Note: This recipe was originally published in my cookbook Fresh Tastes.
Nutrition
Calories: 42kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 93mg | Potassium: 22mg | Fiber: 0.003g | Sugar: 0.4g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.05mg