Name: Smoked Salmon Mousse
Prep time: 10 min
Total time: 10 min
Yield: 8 portions
Cuisine: Other
Ingredients: 8 ounces cream cheese; 3.5 ounces smoked salmon; 2 tablespoons lemon juice; 2 teaspoons capers; 1 tbsp fresh dill; 1 scallion; 0.25 tsp kosher salt; pinch black pepper; 0.5 tsp Tabasco sauce

From the Cook

1/2

Smoked Salmon Mousse

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

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.

Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Equipment ❄️
Pre-chill your mixing bowl and beaters for 15 minutes before blending to achieve a lighter, airier mousse with better texture and stability.
Balance Acid and Salt 🍋
Add lemon juice gradually while tasting, as it brightens the smoked salmon's richness; season with kosher salt last to avoid over-seasoning since smoked salmon is already salty.
Pulse Don't Over-Blend 🎯
Use short pulses when combining ingredients rather than continuous blending to maintain a delicate mousse texture and avoid breaking down the salmon into a paste.
Layer Your Flavors 🧅
Fold in capers and minced scallion as the final step so they stay distinct and don't get muddled into the mousse, providing pops of briny and fresh flavor in each bite.
Make-Ahead Advantage ⏰
Prepare the mousse 2-4 hours ahead and refrigerate it; the flavors meld beautifully and the mousse will hold its shape better when piping onto crackers or vegetables.