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.
Fantastic. That looks wonderful. I will be bookmarking this recipe.
Thanks! It makes for a lovely appetizer.
Wow, that colour is amazing! What a lovely dish.
Thanks, Alex! The pink color is one of my favorite things, too.
Your mousse looks delicious! I love that it uses so few ingredients. I imagine it would be good with smoked trout as well.
I’ve never had smoked trout before, but it does sound like it would work! Let me know if you ever try it out.
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Ooh, this looks too, too good! Thanks for sharing this. :)
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Hi there, how long does this last in the fridge?
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?