Smoked Salmon Mousse
Smoked Salmon Mousse is a 10-minute food processor appetizer you can make up to 2 days before a party. Pipe it onto cucumber slices or crackers for an elegant bite, or serve it as a dip.
Servings: 8
Ingredients
- 8 ounces cream cheese
- 3.5 ounces hot-smoked salmon skin removed
- 2 tablespoons lemon juice
- 2 teaspoons capers
- 1 tablespoon fresh dill
- 1 scallion chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ½ teaspoon Tabasco sauce optional, or more to taste
- Cucumber slices or crackers for serving
Instructions
- Cut the cream cheese into large chunks and add it to a food processor fitted with the S-blade. Run on low for about 1 minute, until creamy.
- Scrape down the sides. Add the smoked salmon, lemon juice, capers, dill, scallion, salt, pepper, and Tabasco, if using. Run on low for 1 to 2 minutes, scraping down the sides as needed, until fluffy and well combined.
- Transfer the mousse to a bowl or a piping bag fitted with a star tip. Refrigerate for at least 1 hour, or up to 2 days.
- Pipe onto cucumber slices or crackers, or serve as a dip with crackers and cut vegetables. Garnish with a sprig of fresh dill or a couple of capers.
Notes
- Use hot-smoked salmon only: This recipe is tested with hot-smoked salmon, which is firm and flaky. I use a 3.5-ounce SeaBear Ready to Eat Smoked Wild Sockeye Salmon pouch. Lox and cold-smoked salmon are not recommended.
- Make ahead: Store the mousse in an airtight container or a filled piping bag in the refrigerator for up to 2 days.
- Piping bag alternative: Spoon the mousse onto cucumber slices or crackers, or spread it with a small knife.
Nutrition
Calories: 119kcal | Carbohydrates: 2g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 182mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 0.3mg