This modern take on salmon mousse is so light, so creamy, so utterly luscious it will be the hit of your next appetizer hour.
I’m completely prejudiced when it comes to this salmon mousse recipe, let’s just get it out there. I’m obsessed with smoked salmon ~ and this easy recipe showcases it so well. It takes minutes to whip up, and you can make it up to a couple of days in advance. Another nice thing is you can serve it as rustic or as elegant as you like, it plays well whether your appetizer style is cocktail party glam or flopped on the couch in front of a game.
My salmon mousse recipe ditches the gelatin, the mayo, and the mold
What’s not in this salmon mousse recipe is as important as what’s in it. Salmon mousse became a thing in the 1950s and ’60s when molded appetizers and gelatin-based dishes were all the rage for parties and entertaining. My recipe ditches the gelatin, the mayo, and the mold and offers a more effortlessly elegant version that is insanely delicious. This is salmon mousse, the modern way.
what makes this smoked salmon mousse special
My simple but special ingredient list is the secret to an elevated salmon mousse without any extra effort. In other words, these ingredients themselves do the heavy lifting.
- hot smoked salmon
- you can use cold smoked salmon if you like, but I prefer the flavor and texture of hot smoked salmon.
- Boursin cheese
- a huge upgrade from the commonly used cream cheese. Boursin is a creamy spreadable French cheese flavored with herbs, garlic, or spices, known for its rich and buttery consistency.
- cream
- cream thins the mousse down and makes it fluffy silky.
- lemon juice
- you can’t do salmon without a hit of lemon.
- creamed horseradish (optional)
- I love this mellow version of horseradish, it gives my salmon mousse a mild kick.
how to make it
If you can push a button, you can make it 🙂
- Load the salmon and Boursin cheese into your food processor and pulse/process to combine well. The mixture will be thick at this point.
- Add the lemon juice, creamed horseradish (if using) and the cream and pulse/process until smooth and fluffy.
- Taste to adjust the lemon juice.
- If you would like your mousse even thinner, add more cream, a little at a time, until you get the consistency you like. Be aware it will firm up as it chills.
salmon mousse serving suggestions
- Salmon mousse is best served with simple plain crackers or thin slices of toasted bread ~ nothing that will compete with its wonderful flavors.
- water crackers
- wafer crackers
- Triscuits or Ritz crackers
- For a low carb option serve it on top of cucumber slices!
- Salmon mousse would make a delicious filling for small tea sandwiches.
pot it, scoop it, dip it, or pipe it!
4 ways from rustic to elegant, and they’re all delicious!
- This mousse can be potted in a little ramekin or other small bowl for the most casual serving.
- I love to use an ice cream scoop ~ garnish with a few capers and surround with crackers.
- Salmon mousse is soft enough to use as a dip if you like. Serve with crackers or my fave, Fritos® (no judgement!)
- Spoon your salmon mousse into a piping bag fitted with a large star tip and pipe directly onto crackers for some glam.
pro tips
As you add the salmon to the bowl of the processor check for and remove any larger pin bones. Most smoked salmon is bone free, but it’s always good to check.
Salmon mousse is a rich and flavorful delicacy ~ a little goes a long way. It’s not the kind of thing you’d serve in a large quantity. If you aren’t serving it piped on crackers, consider a small scoop surrounded by a few crackers.
If piping or spreading your mousse onto crackers, do not do this very long before serving or the crackers will begin to soften under the mousse.
To get a head start on your appetizer you can fill the piping bag with the mousse ahead of time (keep refrigerated!) and simply pipe your crackers just before guests arrive.
want to tweak your salmon mousse?
I encourage it (even though I think this recipe is pretty close to perfect!)
You can use cream cheese in place of Boursin cheese. Whipped or brick style ~ they’ll each give you a slightly different consistency.
I think it would be delicious to try a different smoked fish like trout or whitefish.
Yes, you can use cold smoked salmon (like lox for instance.)
Process in fresh chives or dill.
Reduce fat by using buttermilk instead of cream.
the bottom line
This salmon mousse is absolutely amazing, I stake my reputation on it! I served it over the weekend and everybody who had it here loved it. I know I will be making it for many years to come. It’s got that little extra special quality that really defines holiday season entertaining. Please let me know in the comments how you like it, and if you tweak it, please share!
Salmon Mousse
Equipment
- food processor
Ingredients
- 4 ounces hot smoked salmon, skin removed
- 5.3 ounce package of Boursin cheese
- 6 Tbsp cream* or as needed
- 2 tsp lemon juice
- 1 Tbsp creamed horseradish
garnish
- snipped chives
- capers
Instructions
- Add the smoked salmon (without the skin!) to your food processor, breaking it apart as you add it. Watch for any small pin bones and remove them.
- Add the Boursin cheese to the bowl and pulse/process to completely combine the. Scrape down the sides of the machine as needed. The mixture will be dry at this point.
- Add the cream, lemon juice, and horseradish and pulse process until smooth, light, and fluffy. Taste to adjust the lemon or horseradish. If your mixture seems too stiff add more cream.
- Remove to a storage container and keep chilled until serving.
- Use within 3 days for best quality.
Notes
Nutrition
more smoked salmon recipes!
- Latke with smoked salmon
- Smoked Salmon Savory Cheesecake
- Smoked Salmon Mac and Cheese
- Smoked Salmon Chowder
- Smoked Salmon Platter
I plan to make this but I have to use my blender because I don’t have a food processor. Will that work?
Also, what Brandy do you use in the pudding posted yesterday?
The blender should work, but it might be a little fiddly to get all the mousse out. I don’t use a specific brandy in the brandied whipped cream with my winter pudding, any major brand like Korbel or Christian Brothers is fine.