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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
Instructions
- Step 1
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.
- Step 2
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.
- Step 3
Refrigerate the mousse for at least an hour, up to overnight, to let it firm up a bit.
- Step 4
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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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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