Salmon Mousse
My salmon mousse recipe is a modern take on a classic appetizer for your next cocktail hour. Super easy to make without gelatin or mayo ~ yum!
Servings: 25
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
*You may need more or less cream to get the consistency you like. Add a little at a time.
When I call for pulse/processing that simply means a combination of pulsing the food processor (short spurts) and longer periods of processing to get a mixture evenly combined. Always take the time to scrape down the sides of the machine as needed to get everything evenly incorporated.
Nutrition
Serving: 1 Tbsp · Calories: 43 kcal · Carbohydrates: 0.4 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 3 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.4 g · Cholesterol: 11 mg · Sodium: 76 mg · Potassium: 13 mg · Fiber: 0.02 g · Sugar: 0.4 g · Vitamin A: 119 IU · Vitamin C: 0.3 mg · Calcium: 7 mg · Iron: 0.04 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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