Salmon mousse may sound gross to some, but chances are if you enjoy smoked salmon, you will love this.   This recipe was passed on to me by my wonderful mother-in-law, and I have enjoyed this recipe for many years.  Typically we serve it in a bowl as a dip or spread for crackers.  An easy way to fancy it up is to pipe it onto crackers and garnish with fresh herbs, as I did for my girls’ night/guys’ night party.  And though I haven’t yet tried it myself, I’m sure this would be fantastic spread on a bagel.  If I were going to go that route, I might whip it on high speed in my mixer for a while, just to make it a light and airy schmear.  Which ever way you choose to enjoy, do give it a try.  It’s delish!

Ingredients

Ingredients:
8 oz. smoked salmon, flaked with a fork
8 oz. cream cheese
1 tsp. dried dill weed
Freshly ground black pepper, to taste
1 clove garlic, finely minced

Directions

  • 01

    Combine all ingredients in the bowl of a food processor.  Pulse repeatedly until all the ingredients are blended and smooth.  Transfer to a serving dish, cover with plastic wrap and chill at least one hour.  (Alternatively, pipe the mixture onto crackers and garnish with fresh herbs.)

Source

  • I have been watching for this recipe ever since you showed it after the party. Saving it for my next party.

  • Looks so yummy. Definitely going to give it a try. Thanks for sharing. Nice photo…

  • Perfect for any party!

  • Fantastic, Annie! I just happen to have an abundance of salmon on hand. :-) Yep – it was on sale and I stocked up!! My family is Danish and we love open-faced sandwiches, so I think this will adapt nicely. :-)

  • Lindsey

    I too have been eagerly awaiting this recipe. It seems SO easy! I have a question. I am unfamiliar with smoked salmon as I do not personally eat it. Is it available in a can in the same section as canned tuna? Just wondering where I would find it… Thanks Annie!

  • Annie

    Lindsey,
    Different stores keep it different places. It tends to be in a refrigerated section, but I always just ask someone.

  • I love your chive garnishes – so cute!

  • Such a pretty recipe!

  • What a beautiful display and perfect party food!

  • I make something very similar for parties, but I pipe it into pate choux puffs. When I make pate choux I use half the puffs for cream puffs or profiteroles, but the other half for savoury puffs with this very mousse, it’s delish! :)

  • This sounds delicious-and the presentation is just stunning! I love smoked salmon with cream cheese and capers on toast so I know I am just going to love this recipe!

  • They are also my favourites :) They are very popular here in Finland, I often serve them on a slice of cucumber instead of cracker – really refreshing :)

  • bethberg12

    This looks SO good! This will be a perfect addition to our Passover Seder :-)

  • Plan on trying it this weekend

  • Keely

    I made these for a bridal shower I hosted this weekend and it was AMAZING! They were so easy to make, I made the mousse the night before which made preparing the crackers the morning of so quick! And they were a huge hit – not a single one left! (and i tripled the recipe!) Thanks for the great recipe!

  • Stephanie

    Found the Mousse (sorry), but still looking for the Sex on the Beach pitcher recipe.

  • Cassie

    About how many crackers did this make? Thanks!

  • Annie

    Cassie,
    I don’t normally serve it this way so I have no idea. I just made enough to fill up a platter. Normally I serve it as a cracker spread with a knife and let guests serve themselves. And, it would totally depend on the size of crackers, how much mousse you use, etc.

  • Rebecca N

    Tried this last night for Bunco, it was amazing! We couldn’t stop eating it! Thanks for the recipe!

  • I made this tonight for a birthday party tomorrow and I can tell it is going to be addictive, because not only is it yummy, but its so simple! Thanks Annie!

  • Jpkate

    I usually do this with raw salmon belly scraped out with a spoon. From there I add light cream cheese, the juice of a whole lemon and mix in a food processor. If you chill the spread overnight (or 8 hours), you get a much more flavorful mix. I then add fresh chive/caper/dill to it to top bagels, or go all whacky and make canapes with the herbs atop sashimi cut salmon slice, the spread, over a Kame rice cracker. Banging!

  • This looks really delicious! Thanks for sharing!

  • I made these for my friends bridal shower today. They were very tasty and so pretty!