Smoked Salmon Mousse
Dec 27, 2024, Updated Apr 18, 2025
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Smoked Salmon Mousse is an easy recipe, but it’s fancy enough to serve as an appetizer for a festive holiday gathering. You can elevate the presentation by using a piping bag fitted with a star tip to swirl the mousse onto crackers or sliced cucumbers, as I’ve done here.
This mousse uses a Ready to Eat pouch of Wild Salmon from SeaBear Smokehouse. It’s one of my go-to products for a kick of protein, and it adds so much flavor to this recipe.
Smoked Salmon Mousse
Smoked Salmon Mousse is an easy recipe, but it’s fancy enough to serve as an appetizer for a festive holiday gathering. You can elevate the presentation by using a piping bag fitted with a star tip to swirl the mousse onto crackers or sliced cucumbers, as I’ve done here.
Ingredients
- 8 ounces cream cheese
- 3.5 ounces smoked salmon, I used a SeaBear Smokehouse Ready to Eat pouch.
- 2 tablespoons lemon juice
- 2 teaspoons capers
- 1 tablespoon fresh dill
- 1 scallion, chopped
- ¼ teaspoon kosher salt
- Pinch black pepper
- ½ teaspoon Tabasco sauce, optional
Instructions
- Cut cream cheese into large chunks and add it to the bowl of a food processor fitted with the S-blade. Secure the lid and run on low for about 1 minute, until creamy.
- Scrape down the sides and add the smoked salmon, lemon juice, capers, fresh dill, scallion, salt, pepper and Tabasco Sauce, if using. Secure the lid and run on low for another 1 to 2 minutes, stopping to scrape down the sides, as needed. Once the mousse is fluffy and well-combined, transfer it to a bowl or a piping bag fitted with a star tip.
- Refrigerate the mousse for at least an hour, up to overnight, to let it firm up a bit.
- Serve with crackers and cut veggies, or pipe it onto crackers or sliced cucumbers. Garnish with a sprig of fresh dill or a couple of capers.
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