Smoked Salmon Mousse

Inspiration: I made this dish with Brandon in mind. He still talks about a smoked salmon spread that we had a few years ago as an appetizer one time at a fancy restaurant, so I thought I’d try to recreate something similar at home. It sure took me long enough, but I guess that’s what happens when I have more recipes on my to-try list than I’ll ever have the time to make. There is just too much good food in the world, isn’t there?

What We Loved: I’ll admit that I’m not the biggest fan of salmon spreads (something about pureed fish just doesn’t do it for me), so I wasn’t entirely looking forward to this recipe. I knew that I’d think it was all right, but I was pleasantly surprised to find that I really enjoyed this spread a lot. It’s creamy and cheesy, yet it has a nice, fresh salmon flavor that’s certainly the main component of the recipe (though not overpowering in the slightest). I rarely use dill because I don’t enjoy the flavor very much, but I do always find that it pairs so excellently with salmon. The fresh herbal bite really adds a nice pop of flavor in this recipe. We enjoyed this spread with cucumber slices alongside some fantastic steamed crab legs (another of Brandon’s favorite foods) for a lovely and light seafood supper.

Tips: Make sure to bring your cream cheese to room temperature before trying to puree everything in your food processor. Cold cream cheese really doesn’t allow for pureeing.

Smoked Salmon Mousse
Source: The Way the Cookie Crumbles

4 oz smoked salmon
4 oz cream cheese, brought to room temperature
1 teaspoon dried dill
1 teaspoon lemon juice
Freshly cracked black pepper, to taste

1. Combine all of the ingredients in a food processor, and process until smooth.

2. Serve with cucumber slices.


14 thoughts on “Smoked Salmon Mousse

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    • We kept ours for a few days (I think we finished it up two nights after making it) and it was fine for that long. I would think that you wouldn’t want to keep it too much longer than maybe 3-4 days?

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