Best Smoked Salmon Mousse

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Looking for an easy yet impressive appetizer for your next dinner party? We’ve all been there – trying to balance making something that looks fancy while not wanting to spend hours in the kitchen. That’s exactly why I love this smoked salmon mousse. It’s the kind of recipe that makes guests think you went to a lot more trouble than you actually did.

Perfect for busy hosts, this mousse comes together in just minutes and can be made ahead of time, which means less stress when company arrives. Plus, it’s really hard to mess up – even my kitchen-shy friends have had great success with this one.

What Kind of Smoked Salmon Should I Use?

For this mousse, you can use either hot-smoked or cold-smoked salmon, though each will give you slightly different results. Cold-smoked salmon (the kind that’s thinly sliced and has a silky texture) will create a smoother mousse with that classic lox-like flavor. Hot-smoked salmon, which has a flakier texture similar to cooked fish, will give you a more robust, woodsy taste. If you’re shopping at the supermarket, look for salmon that has a fresh pink color without any brown spots or dry edges. Since this is a no-cook recipe, quality matters – so while both farmed and wild salmon work well, just make sure you’re getting it from a trusted source.

Options for Substitutions

This mousse recipe can be adapted with several substitutions if needed:

• Smoked salmon: If you can’t find smoked salmon, you can use hot-smoked trout or mackerel. Canned salmon works too, but you’ll want to add an extra ½ teaspoon of liquid smoke to make up for the missing smoky flavor.
• Cream cheese: Mascarpone cheese makes a good substitute, or try Greek yogurt cream cheese for a tangier, lighter option. Just make sure whatever you use is at room temperature for smooth blending.
• Liquid smoke: No liquid smoke? You can skip it if using well-smoked salmon, or try adding ¼ teaspoon of smoked paprika instead.
• Caper brine: You can replace this with pickle juice or a mix of white wine vinegar and salt. Use the same amount as called for in the recipe.
• Fish sauce: While fish sauce adds nice depth, you can use Worcestershire sauce or even soy sauce in the same amount. Just note that soy sauce will slightly darken the color.
• Fresh dill: If fresh dill isn’t available, use 2 teaspoons dried dill instead. Fresh chives or parsley can work too, though the flavor profile will be different.
• White pepper: Black pepper works fine – it just leaves visible specks in the mousse. If that doesn’t bother you, go for it!

Watch Out for These Mistakes While Making

The biggest challenge when making smoked salmon mousse is achieving the right texture – using cream cheese straight from the fridge will result in lumpy mousse, so make sure it’s properly softened at room temperature for at least 2 hours.

When it comes to seasoning, adding all the liquid ingredients at once can make your mousse too runny, so it’s better to incorporate them gradually while tasting as you go – remember, you can always add more but you can’t take it away.

A common error is over-processing the salmon, which can make the mousse grainy and lose its appealing texture – pulse it briefly in short bursts until just combined, leaving some small pieces for texture.

For the smoothest results, scrape down the sides of your food processor bowl several times during mixing, and let the finished mousse chill for at least 2 hours before serving to allow the flavors to develop and the texture to firm up properly.

What to Serve With Smoked Salmon Mousse?

This creamy smoked salmon mousse needs the right accompaniments to make it shine as an appetizer or light meal. I love serving it with an assortment of crispy vehicles for scooping – think toasted baguette slices, water crackers, or cucumber rounds for a low-carb option. For a brunch spread, try it alongside some fresh bagels and traditional garnishes like capers, red onion slices, and extra fresh dill. To round out an appetizer platter, add some fresh lemon wedges, crisp vegetable crudités, and maybe some pickled items like cornichons or quick-pickled red onions for a nice contrast to the rich, smoky spread.

Storage Instructions

Keep Fresh: Your salmon mousse will stay fresh and tasty in an airtight container in the fridge for up to 3 days. The flavors actually get better after a day as they have time to meld together! Just make sure to keep it covered to prevent it from absorbing other food odors.

Make Ahead: This is a great make-ahead appetizer for parties! You can prepare it up to 24 hours in advance and keep it in the fridge. If you’re planning to serve it in a mold, leave it in there until ready to serve. Just remember to take it out about 15-20 minutes before serving to soften slightly.

Note: I don’t recommend freezing this mousse as the cream cheese texture can become grainy when thawed, and the fresh dill might lose its punch. For the best taste and texture, enjoy it within the recommended refrigeration time.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	70-75 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 60-70 g
• Carbohydrates: 10-15 g

Ingredients

• 4 oz smoked salmon (refer to post for suggestions)
• 12 oz softened cream cheese (regular or low-fat option)
• 1 teaspoon liquid smoke (mesquite or hickory variety)
• 1 teaspoon caper brine (from jar)
• 2 teaspoons fish sauce
• 2 tablespoons fresh dill, chopped
• Juice from half a small lemon, adjust as needed
• Ground white pepper, according to preference

Step 1: Prepare the Salmon and Cream Cheese

Begin by breaking or chopping salmon into coarse pieces and place them into the bowl of a food processor.

Cut cream cheese into 1-inch cubes and add these to the salmon in the processor.

Step 2: Add Flavorings and Blend

To the food processor, add liquid smoke, caper liquid, fish sauce, dill, and lemon juice.

Pulse the mixture just until the ingredients are chopped and well blended, ensuring the flavors are evenly distributed throughout the mixture.

Step 3: Season and Refrigerate

Season the mixture with ground white pepper to taste.

Taste and add more lemon if needed for extra brightness.

Transfer the mixture to a bowl, cover it, and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

Step 4: Serve and Enjoy

Once chilled, your salmon spread is ready to serve!

Refer to the serving suggestions below to enhance your dish further.

Serving Suggestions: Enjoy your salmon spread with crackers, toasted bread, or as a dip for fresh vegetables.

You can also use it as a topping for bagels or sandwiches to add a flavorful twist.